Sardine Sandwiches
From Cassell's dictionary of cookery, 1892
Serves 1
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 1710. The excerpt below is the record exactly as published.
Sardine Sandwiches.— Take as many tinned sardines as will be wanted. Scrape the skin lightly off each fish, split it open, cut off the tail, and remove any bones there may be. Take thin slices of bread from a stale loaf, butter these, and lay the sardines between two of them. Cut away the crust, and press the slices with the hand to make them adhere. Cut them with a sharp knife into long narrow sandwiches, and serve on a dish covered ■with a neatly-folded napkin. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.