Bloaters on Toast

Ingredients

• let them simmer gently two or three minutes
• Brush these over with butter
• season them with pepper
• lay them between slices of buttered toast

Method

1. 1

   Put the bloaters into boiling water and let them simmer gently for 2-3 minutes until the skin can be taken off easily.

2. 2

   Skiff them and lift the flesh from the bones in fillets.

3. 3

   Brush these over with butter, season with pepper, lay them between slices of buttered toast, cut into neat squares, and put in the oven for a few minutes.

4. 4

   Serve very hot.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 103. The excerpt below is the record exactly as published.

Bloaters on Toast. Collared Tongue. Hot Buttered Toast. Dry Toast. Marmalade. Brown and Wliite Bread and Butter. Bread and Milk. Devilled Eggs. Baked Plum Pudding. Fried Soles. Shoulder of Mutton. Browned Potatoes. Lemon Sponge. Cheese. Pulled Bread. Marketing. For tlie Day.— Two heads of Lettuce ; a pair of Soles (January 3rd) ; a well- hung Shoulder of Mutton, not too fat ; a piece of Silverside of Beef, weighing about eight pounds ; Potatoes ; a quarter" of a pound of good Beef Suet. For To-morrow.— A tin of Sardines ; two-pennyworth of Mustard and Cress. Breakfast. — Bloaters on Toast. — Put the bloaters into boiling water, and let them simmer gently two or three minutes, till the skin can be taken off easily. Skiff them, and lift the flesh from the bones in fillets. Brush these over with butter, and season them with pepper; then lay them between slices of buttered toast

Cook this with the app: pantry check, scaling, and the assistant.