pescatariangluten-freenut-freesoy-free
Bombay Toast
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 106. The excerpt below is the record exactly as published.
BOMBAY TOAST. Scotch Woodcock. Boil two eggs hard, and chop up fine ; put into a saucepan two tablespoonsful of anchovy sauce, and a large lump of butter. When dissolved stir in the chopped eggs, and serve on small rounds of buttered toast neatly arranged on a napkin. Bombay Toast. A spoonful of butter is placed on a hot-water plate ; as it melts stir in two eggs, cayenne pepper, and essence of anchovy, with chopped capers
Cook this with the app: pantry check, scaling, and the assistant.