Sardines with Brown Bread and Butter
From Cooking for profit, 1886
Serves 3
Serve sardines in boxes for those who prefer.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 133. The excerpt below is the record exactly as published.
Sardines With Brown Bread and Butter; or, en Canape. Shook out three boxes of sardines on to a dish, took up the unbroken sardines with forks and laid on paper to drain. Chopped a green pickle extremely fine and a hard boiled eg^q and mixed them together. Cut long, tliin slices of graham bread about width of two fingers, but- tered them, sprinkled the minced gar- nish down the middle of each with a tea-spoon, and laid a sardine upon it. Arranged these diagonally on two small platters with radishes scraped in stripes
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