Potted Meat Toast
From Cookery for every household, 1914
Serves 2
Instead of cheese, use chopped nuts, pickles, or anchovy strips.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 821. The excerpt below is the record exactly as published.
Potted Meat Toast Take any nice potted meat, and mix it with enough cream or good sauce to make it of a softish consistency. Then spread this rather thickly on neat-shaped, pieces of crisp toast and smooth over with a knife. Sprinkle the top with grated cheese
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