Golden Fingers

Ingredients

• melt two ounces of butter
• one cupful of good broth
• one tablespoonful of finely minced parsley
• two tablespoonfuls of shred horse radish
• two tablespoonfuls of white vinegar

Method

1. 1

   Cut cold meat into finger-sized pieces, dip in beaten egg and breadcrumbs.

2. 2

   Fry in melted butter until pale brown, then crisp in the oven.

3. 3

   Pour broth seasoned with pepper, salt, anchovy, and shallot over the fingers and garnish.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 50. The excerpt below is the record exactly as published.

Golden Fingers. Cut some pieces of cold meat about as thick as your finger ; and two inches long j dip them in a well-b^^ten egg, then into fine breadcrumbs ; melt two ounces of butter in a pan and fry the fingers a pale brown on both sides, then DOMESTIC COOKERY. 87 place them in the oven or before the fire on a piece of porous paper to crisp. Pour away the butter, and put into the pan one cupful of good broth, seasoned with pepper, salt, anchovy and shalot, stir these well over the fire till boiling ; then add one tablespoonful of finely minced parsley, two tablespoonfuls of shred horse radish, and two tablespoon- fuls of white vineg

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