Egs and Anchovy Sandwiches

Ingredients

• 3 tablespoonfuls melted Crisco
• 1 teaspoonful curry powder
• 10 anchovies
• Y% teaspoonful lemon juice
• 3 hard-cooked eggs
• Salt to taste
• 2 tablespoonfuls grated cheese
• Brown bread
• Watercress

Method

1. 1

   Bone the anchovies and put them in a basin with eggs, cheese, and one tablespoonful of Crisco, then pound well.

2. 2

   Mix remaining Crisco with curry powder, lemon juice, and salt.

3. 3

   Spread the curry mixture on thin slices of brown bread, layer with anchovy paste, top with another slice, and cut into fancy shapes.

4. 4

   Garnish with watercress.

Nutrition per serving

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 44. The excerpt below is the record exactly as published.

Egs and Anchovy Sandwiches 3 tablespoonfuls melted Crisco 1 teaspoonful curry powder 10 anchovies Y% teaspoonful lemon juice 3 hard-cooked eggs Salt to taste 2 tablespoonfuls grated cheese Brown bread Watercress

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