Sardine Toast

Ingredients

• 12 sardines
• 4 slices stale bread
• 1 tablespoonful of Yorkshire Relish
• 1 tablespoonful anchovy essence
• 1 oz. butter
• 1 oz. flour
• ½ pint water
• juice of half a lemon

Method

1. 1

   Trim and scale the sardines, remove bones, and pound to a paste with butter.

2. 2

   Toast and butter the bread, cut into triangles, spread with the paste.

3. 3

   Make a sauce with butter, flour, and water, flavor with anchovy essence, relish, and lemon juice, season with cayenne pepper.

4. 4

   Pour over the toast and serve very hot.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 97. The excerpt below is the record exactly as published.

SARDINE TOAST. 12 sardines 4 slices stale bread 1 tablespoonful of Yorkshire Relish 1 tablespoonful anchovy essence 1 oz. butter 1 oz flour £ pint water juice of half a lemon Trim and scale the sardines, remove the bones, and pound to a paste with one ounce butter. Toast and butter the bread and cut into triangles. Spread over with the paste. Make a sauce with the butter, flour, and water, flavour it with the anchovy essence, relish, and lemon juice, season with cayenne pepper. Pour it over the toast and serve very hot. OYSTERS WITH BACON. 2 or 3 thin slices of bread 12 oysters 4 thin slices of bacon cayenne Stamp out twelve rounds of bread two inches in diameter and fry them a golden brown. Cut the bacon into squares, lay an oyster on each, dust lightly with cayenne, fold the bacon over the oyster, skewer firmly, and fry in butter until the bacon is cooked. Take out the skewer and lay an oyster on each round of fried bread. Serve very hot, garnish with parsley and slices of lemon cut in four. 161 NORWEGIAN ANCHOVIES. 12 anchovies 4 ozs. butter 12 pieces of bread, 3 inches by bloater paste 1> inches broad Make the butter hot. Fry in it the pieces of bread a light brown, spread each piece thinly with the paste. Trim off the anchovies, have ready a greased gridiron, lay on the fish, and grill them. Put one on each crouton of bread, serve hot. To Serve Cold. Proceed as above and allow them to cool. Pound together one ounce finely chopped parsley with two ounces of butter. Mix in a separate bowl, two ounces butter with one hard boiled yolk of egg and a few drops of anchovy essence. Make two paper cornets, put the green butter in one and the anchovy butter in the other, and force the butter through them, in alternate colours, across the anchovy toast. FRIED SARDINES. 12 sardines 2 ozs. grated cheese 4 ozs. flour

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