Curried Toasts with Anchovies
From Modern cookery, in all its branches, 1884
Serves 3
Cayenne pepper can be added for extra heat.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 347. The excerpt below is the record exactly as published.
CURRIED TOASTS WITH ANCHOVIES. Fry lightly, in good butter, clarified marrow, or very pure olive oil, some slices of bread, free from crust, of about half an inch thick, and two inches and a half square ; lift them on to a dish, and spread a not very thick layer of Captain White’s currie-paste on the top ; place them in a gentle oven for three or four minutes, then lay two or three fillets of anchovies
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