Devilled Sardines
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 94. The excerpt below is the record exactly as published.
made mustard. Spread this mixture on the legs and get it in between the scores as much as possible. Put a cover over them and leave in a cool place till the morn- ing. About a quarter of an hour before they are wanted for breakfast lay them on a well-greased gridiron or in a frying-pan and put them over a gentle fire, turning them frequently. A little hot butter should be poured over them when they are dished up. They should be very crisp. Devilled Sardines. — Dip some sardines in boiling water to rid them of the oil. Spread them on both sides with made 142 BREAKFAST DISHES AND SAVOURIES. mustard and a dash of cayenne
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