Mock Anchovy Toast
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost, 14d. each. Sufficient for one person.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 720. The excerpt below is the record exactly as published.
Mock Anchovy Toast of. — CHit the head and tail from a red herring, and let it soak in boiling water for five or ten minutes. Drain it, peel off the skin, open it, and take out as many of the bones as possible. Cut one half into slices about a quarter of an inch in thickness, and the other half into small squares. Divide a round of hot buttered toast
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