pescatariannut-freeegg-freesoy-free
Broiled Sardines on Toast
From The table, 1889
Serves 2
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 152. The excerpt below is the record exactly as published.
Broiled Sardines on Toast.— Select twelve good-sized, fine, and firm sardines ; arrange them in a double broiler, and broil for two minutes on each side on a very brisk fire. Place six fresh, dry toasts on a hot dish, lay the sardines over, being careful not to break them, pour half a gill of maitre d'hotel butter (No. 145) over, decorate with six quarters of lemon
Cook this with the app: pantry check, scaling, and the assistant.