Devilled Sardines

Ingredients

• six neat oblong croûtes
• sardines
• a seasoning of salt
• black pepper
• Nepaul pepper
• melted glaze

Method

1. 1

   Fry bread slices and keep hot.

2. 2

   Remove oil from sardines, scrape skin, and lay on a buttered baking sheet.

3. 3

   Season and heat in the oven.

4. 4

   Lift with a palette knife, place on croûtes, brush with melted glaze, and serve immediately.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 49. The excerpt below is the record exactly as published.

a seasoning of salt and pepper : fry till turning colour, and then moisten with a pint of white broth, boil up and simmer : when you have got a broth to your mind, strain it off. Next cut two ounces of streaky bacon in pieces one inch long and half an inch thick : put half an ounce of butter into a stewpan, fry the bacon pieces therein, and when turning colour, put in the birds, and cook them for five minutes : add eight ounces of onions cut into quarters, cover all with the broth, and simmer the partridges therein very slowly until perfectly tender. When done (they will take an hour and a quarter), take them out, and drain them, replacing them in the hot pan in which they were done, with the cover on. Now strain the broth, and with it make a rich soubise sauce as follows : — Pick out the onions stewed with the birds, pass them through the sieve, and proceed with half an ounce of roux and the broth aforesaid, to make a rich puree ; when boiling hot, dish the birds, pour the onion puree over them, and serve, garnished with curls of crisply fried bacon. The roux should, of course, be prepared beforehand to prevent delay : the puree ought not to occupy more than ten minutes in preparation. The yolks of two eggs should be added to DEVILLED SARDINES. 109 it if possible. Instead of potatoes try riz a V Ilalteunc, for which please turn to Menu iv. Grate four ounces of fine stale crumbs, put them in a basin, and pour over them half a pint of boiling milk and a few drops of ratafia essence : cover the basin with a plate, and let the liquid soak into the crumbs, and get cold : now stir into the basin four ounces of dry, finely minced suet, a pinch of salt, three ounces of crushed ratafias, and three ounces of candied peel sliced thin. Next whisk three eggs well, with two ounces of sugar, continue to beat them together until the sugar is dissolved, then pour them into the basin with the other ingredients, and mix well ; turn all into a buttered basin, and boil for two hours. For the sauce dilute two tablespoonfuls of raspberry jam with a gill of hot water and a liqueur-glass of rum, brandy, or kirsch ; stir over the fire to moisten the jam well, then strain into a hot sauce-boat, adding the juice of half a lemon. Out of some stale bread cut six neat oblong croiUcs, each of a size large enough to carry a sardine, fry them, and keep them hot. Remove the oil from the sardines, carefully scrape off the skin, and lay them in a row on a baking-sheet well buttered, devil them with a season- ing of salt, black pepper, and Nepaul pepper, and heat them in the oven. When ready lift each with the palette-knife, and place it on a crofite, brushing all over with melted glaze

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