Sardines on Toast

Ingredients

• half a dozen sardines
• the yolks of three hard-boiled eggs
• Season with lemon-juice.
• garnishing with watercress

Method

1. 1

   Rub sardines to a paste with yolks of eggs, season with lemon juice, place on toasted white bread, and garnish with watercress.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 11. The excerpt below is the record exactly as published.

half-a-dozen sardines while the dinner was getting ready, eating them with de- licious bread and butter." — ^Thackeray* (" Memo- rials of Gormandising"). A PARTICULARLY delicious method of preparing sardines is to rub half a dozen of them to a paste with the yolks of three hard-boiled 37 eggs. Season with lemon-juice. Place on squares of delicately toasted white bread, garnishing with watercress, which is the best of green salads to eat with sardines. FEBRUARY 25TH "So long as there's pickled pork in the kitchen, they'll look in." — Charles Reade ("Propria Quae Maribus"). FOR the occasions when an old- fashioned breakfast of fried mush is in demand, with its traditional accompaniment of fried pork, cut the slices of fat pork very thin; pour hot water over them, drain, plunge in ice- water for a couple of minutes and fry in a hot pan till crisp; or they may be rolled in egg and crumbs and fried in deep fat. FEBRUARY 26th "It was a memorable feast. I had soup, fish, meat and pastry, and, for the first time in my life, a glass of ¥dne." — George Meredith ("Harry Richmond"). TO convert the commonplace cod- fish or halibut steak into a rather distinguished dish, the New Or- leans method is to fry the steaks in oil, or part butter and part lard ; before they 38 are quite done take them out and add to the gravy in the pan two tablespoonfuls of flour, one of Worcestershire sauce, some ground cloves, nutmeg, half an onion, minced, and a little thyme. Strain into it also half a pint of stewed to- matoes; stir well, and when thoroughly blended put in the fish and cook all to- gether for three or four minutes and serve immediately. FEBRUARY 27TH "If you will but speak the word, I will make you a good Syllabub."— Walton ("Complete Angler"). THE famous syllabub of Walton's native Staffordshire was a lusty English product as different from our airy nothings as were his simple rods and lines from the modern equip- ment of fancy rods and magnificent flies. It was made by putting into a bowl a pint of cider and a glass of brandy, a little nutmeg and sugar, and then pour- ing into it from some height a pint of warm milk. 39 FEBRUARY 28th "Give him a sugax-plum if he is good." — Char- lotte Bronte ("Shirley")* AN easy and very good "sugar- plum" to make at home requires one can of sweet condensed milk, one and a half cupfuls of brown sugar, a large tablespoonful of butter, a tea- spoonful of vanilla and half a pound of English walnuts. Boil twenty minutes, stirring steadily ; pour on buttered plates and when nearly cold cut in squares. MARCH 1ST "At private houses what does one get now? — blanc de poulet — flavourless trash I" — Bulwer ("Parisians"). POT AGE A la Reine, which is one form of the despised "blanc de poulet," is sufficiently delicious for any festival occasion. Remove the fat from a quart of chicken-broth; season with salt, pepper, and a little onion, and put on to boil. Soak in a little milk half a small loaf of bread-crumbs and mix with them the yolks of three hard-boiled eggs

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