Hot Sardines

Ingredients

• 1 box large sardines.
• 4 slices of toast.
• Juice of % a lemon.
• Sprinkles of salt.
• pepper.
• and dry mustard.

Method

1. 1

   Open the sardines and lift them out carefully; drain the oil off.

2. 2

   Put them on a tin plate in the oven to get very hot while you make toast and cut it into strips; cut the crust off and butter them a little.

3. 3

   When the sardines are hot put one on each strip of toast, sprinkle with lemon juice, salt, pepper and mustard (only a tiny bit), and serve at once on a hot dish with parsley all around.

Nutrition per serving

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 53. The excerpt below is the record exactly as published.

pepper. 1 large teaspoonful chopped parsley. Mix all together and cook ahout tw^ity minutes, slowly, or till they look like a thick paste. Pour over buttered toast. Mother Blair had put a can of tomatoes on the kitchen table and the peppers with it, so it took only a few moments to get this first dish ready; then while it stood waiting to go over the fire and cook, Mildred made the biscuits and popped them into the oven. Brownie washed and baked the potatoes and when they were done she stuffed them beautifully and just browned them at the last moment, and Mildred made the toast to go under the tomatoes. Everything was delicious, and while Jack made the cakes and brought them in, one plate- ful after another, all hot and steaming, the family said what fun it all was. **Isn't it queer that some girls just hate to WHEN NOEAH WAS AWAY 213 cook, and think it 's simply dreadful when they have no maid and have to do their own workT^ said Mildred. * * When I 'm grown up — ^I 'm go- ing to have a house — ^no, a flat, I guess, that 's cunninger, — ^and do every single bit of my own work. ^ ' ^*Do,'' said Brownie enthusiastically; **and I '11 come and stay with you and help you. ' ' **So will I,'' laughed their father. *'And so will I,'' said Mother Blair. **But you '11 have to hurry up and learn lots more, Mildred; there are just hundreds of things you can learn to cook, and all of them are ever so good. ' ' **I 'm going to learn every single one,*' said Mildred solemnly. As the week went by, the children found they were really learning ever so many of the ** hun- dreds'' of good things their mother spoke of. Among them were these, the rules for which they put right in their books with the rest : EGGS IN RAMEKINS 4 eggs. 4 rounds of buttered toast. Sprinkle of salt and pepper. Butter any small dishes; put in the toast rounds, break an egg carefully on each, sprinkle with salt and pepper and bake in the oven till the eggs are done. 214 THE FUN OF COOKING EASY MEAT PIE 1 cup chopped cooked meat. 1 cup boiling water. 1 teaspoonful chopped parsley. 1 teaspoonful chopped onion. % teaspoonful salt. 1 teaspoonful butter. 2 cups mashed potato. (If the potato is left-over, and so is cold, add V^ a cup of hot milk to it and beat it up till it is smooth and hot.) Mix the meat, water, and seasoning all together in a saucepan and let it cook till it gets rather dry, stirring it often. Butter a baking dish and cover the sides and bot- tom with the potato, half an inch thick. Put the meat in the center, and then put the rest of the potato over the top and make it nice and smooth. Put bits of butter all over the top and brown in the oven. CREAMED SALMON 1 can of salmon (medium size). 1 large cup of white sauce, well seasoned with salt and pepper. Open the can, drain the fish of oil and take out the skin and bones; mix lightly, lay on squares of buttered toast; put slices of lemon and bits of parsley all around the edge of the platter. (Ton can use any sort of cooked fish in- stead of salmon.) HOT SARDINES 1 box large sardines. 4 slices of toast. WHEN NOEAH WAS AWAY 215 Juice of % a lemon. Sprinkles of salt, pepper and dry mustard.

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