Deviled Sardines

Ingredients

• a tablespoonful of butter
• salt
• pepper
• a dash of tabasco
• a generous quantity of tomato ketchup
• a few drops of lemon juice

Method

1. 1

   Drain sardines, remove skins, heat in butter, and serve on toast or crackers.

2. 2

   For deviled sardines, mash sardines, sauté in butter or oil, add ketchup, tabasco, and seasonings, then serve hot on crackers.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 32. The excerpt below is the record exactly as published.

tablespoonfuls of butter have been melt- ing. The same amount of water is added, and finally, a gill of good old Madeira. When this Is smoking hot, the pieces of duck are added and left to simmer until smoking hot, too. "A says an English bachelor whose suppers at DEVILED his Jermyn Street chambers are famous KIDNEY, feasts, *' is the most delicious morsel ever enjoyed by an epicure." Sheep's kidneys of course are used, and split in half with the skin and white mem- brane removed. Put two ounces of butter in a sauce- pan, and when hot throw in the kidneys, dust with salt and pepper and cook quickly. Throw over them a tablespoonful of onion juice, tablespoonful of Wor- cestershire sauce and four tablespoonfuls of sherry. Have your plates hot and the ale tankards brimming. With a bit of bread and some ripe old Stilton to fol- low, these make a supper fit for a saint or sinner. 79 A BACHELOR'S CUPBOARD Devils and Grills DEVILED requires a different treatment. For this, a LOBSTER dash of curry powder is stirred into a paste with some dry mustard, salt, black pepper and olive oil. Spread over the pieces of lobster, then lay them in a dish and in an ounce of melted butter; cook ten minutes if fresh — and no epicure ever wants canned lobster. A FASHION left-over slices of cold meat that prevails OF in a bachelor household not far from DEVILING Washington Square in New York, is this: The slices are carefully trimmed, then, if cut thick, are scored with a knife. French mustard, pepper, salt, and cayenne are mixed with soft butter to make a paste, then rubbed in the scored slices and grilled. GRILLED are also popular at this studio, and are done SARDINES by first draining the sardines from oil and removing the skins by rubbing them off. A tablespoon- ful of butter is heated in the chafing dish, and the sardines are laid in this and heated thoroughly before serving on toast or crackers. Toasted Uneeda biscuit make a delightful accompaniment to these. If deviled sardines are wanted, mash the sardines with a silver fork and after sauteing in melted butter or a little of the oil, a generous quantity of tomato ketchup is added, with a dash of tabasco, if wanted very hot, and the other usual seasoning of salt, pepper, etc. A few drops of lemon juice

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