Sardines Devilled
From Salads, sandwiches, and savouries, 1901
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.
Sardines Devilled. — Cleanse and bone the fish, and spread each with mustard seasoned with salt, coralline pepper, and lemon juice ; let it stand for half an hour, then fry in oil, and serve very hot and crisp on fried croiitons dusted with cayenne and minced chives
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