Sardines in Cups

Ingredients

• rounds of stale bread
• a large tablespoonful of butter
• nearly as much flour
• a few spoonfuls of boiling water
• a teaspoonful of anchovy paste
• one of Worcestershire sauce
• 8 sardines

Method

1. 1

   Cut rounds of stale bread more than 1/2 an inch thick.

2. 2

   Press a small cutter inside of the larger round, half way through the bread.

3. 3

   Scrape out the crumbs from the inner round, leaving sides and bottom whole.

4. 4

   Set upon the upper grating of a hot oven, until crisped to a light brown.

5. 5

   Turn, and toast the bottom of the cups; then butter well.

6. 6

   Skin and head 8 sardines.

7. 7

   Scrape to a smooth pulp, and mix with this sauce.

8. 8

   Rub smooth a large tablespoonful of butter, and nearly as much flour, thin, with a few spoonfuls of boiling water, season with a teaspoonful of anchovy paste, and one of Worcestershire sauce; stir in the sardine pulp, and when it begins to bubble, fill the sardine cups, which should have been kept hot.

9. 9

   Send around sliced lemon with them.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 171. The excerpt below is the record exactly as published.

d sardines on a tin plate, squeeze over them a few drops of lemon juice, and sprinkle with fine crack- er crumbs. Set the plate in the oven, and bake the fish for 10 min- utes. Transfer the sardines to the toast, and keep hot while you make the following sauce: Strain J^ pt. of liquor from a can of tomatoes, and put into a porcelain-lined saucepan to heat. Rub together a teaspoonful of butter and 1 of flour, stir these into the tomato liquor, and, as the sauce thickens, add a J^ teaspoon of onion juice, and a teaspoon of granulated sugar, salt and pepper to taste. Boil up once, and pour over the sardines and toast. You may substitute white bread for brown, and omit the tomato sauce entirely. — Mrs. E. Freeman, 3304 State St., Chicago, 111. BROILED SARDINES.— Broil over hot coals for a minute or so,' turning them once. Put 2 fish on large slices of toast. Pour over a little hot oil which is left in the can. — Mrs. E. D. Kelley, Winnetka, 111. SARDINES IN CUPS.— Cut rounds of stale bread more than 54 an inch thick. Press a small cutter inside of the larger round, half way through the bread. Scrape out the crumbs from the inner round, leaving sides and bottom whole. Set upon the upper grat- COOK COUNTY COOK BOOK 253 ing of a 'hot oven, until crisped to a light brown. Turn, and toast the bottom of the cups; then butter well. Skin and head 8 sar- dines. Scrape to a smooth pulp, and mix with this sauce. Rub smooth a large tablespoonful of butter, and nearly as much flour, thin, with a few spoonfuls of boiling water, season with a teaspoon- ful of anchovy paste, and one of Worcestershire sauce

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