Devilled Sardines on Toasts

Ingredients

• the toasts
• the sardines
• Nepaul pepper
• salt
• finely-minced capers
• chervil
• parsley
• an ounce of glaze

Method

1. 1

   Cut bread into toasts, remove oil from sardines, skin them, and lay on a buttered dish.

2. 2

   Dust with pepper, salt, capers, chervil, and parsley.

3. 3

   Heat in the oven with toasts until hot, then brush with glaze.

Nutrition per serving

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 354. The excerpt below is the record exactly as published.

salt, the yolk of a raw egg, and a tablespoonful of melted glaze. If possible make the glaze from game bones. Dust a little herb pepper over the mixture, pass it through the sieve, and set it aside on a clean plate. Prepare four squares of fried bread half an inch thick, spread the liver paste over them, and set them in the mouth of the oven to retain their heat, but not to burn. Now heat up in the bain-marie a breakfastcupful of the savoury custard, cover the Woodcock Toasts with it, and serve at once. Bloatep Toast. — Take off the head, tail, and skin of the bloater, fry the bloater in butter, and when cold pick all the meat from the bones. Pound the meat and the roe with half an ounce of butter, season well with pepper, add a pinch of Nepaul pepper, and pass through a hair sieve. Melt a quarter of an ounce of butter in a little stewpan, stir in a quarter of an ounce of flour, mix well and moisten with a gill of broth or milk, add the bloater puree till the sauce is as thick as jam, and spread it liberally over six fried toasts. 5r2 TOASTS AND SAVOURIES Devilled Sctl’diriGS on T03.StS. — Out the toasts a quarter of an inch thick, and of a size to carry a sardine easily. Free the Sai’dines from oil (see page 96), skin them, and with a slice lay them in a row on a well-buttered fire-proof dish. Dust them over with Nepaul pepper and salt, and sprinkle them with finely-minced capers, chervil, and parsley. Put the dish in the oven, and. set the fried toasts in it to get crisp. Melt an ounce of glaze and slightly pepper it. As soon as both sardines

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