Savoury Toasts
From Cassell's dictionary of cookery, 1892
Serves 1
Various toppings can be used, such as ragoût, stewed vegetables, or pounded anchovies.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1732. The excerpt below is the record exactly as published.
Savoury Toasts.— Savomy toasts may be served as relishes at breakfast or luncheon, or they may fiU. a corner at the dinner-table. They may be varied at pleasure, and if agree- ably flavoured, will constitute aj^petising trifles at small expense. To prepare them, cut some slices of crumb of bread half an inch thick, toast them, butter thickly, and spread upon them any highly-seasoned savoury mixture
Cook this with the app: pantry check, scaling, and the assistant.