Salmon Toasts
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 82. The excerpt below is the record exactly as published.
pepper and the least bit of cayenne on them ; put in the oven just long enough to get thoroughly hot, and serve immediately. Marrow. — Take h pound of beef marrow, parboil it for 1 minute in salted water. Have ready some slices of slightly - buttered toast sprinkled with pepper, salt, dry mustard, and a few drops of lemon-juice. Drain the marrow, spread quickly on the toast, and serve hot. Mushroom. — Fry some mushrooms in butter, with a sprinkling of pepper and salt. Have some slices of buttered toast, and as soon as the mushrooms are cooked, lay them on the toast, and send to table at once. Salmon. — Cut some smoked salmon
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