Woodcock Toast

Ingredients

• two freshly-boiled fowls’ livers
• an ounce of butter
• a teaspoonful of anchovy sauce
• a pinch of salt
• the yolk of a raw egg
• a tablespoonful of melted glaze
• four squares of fried bread
• a breakfastcupful of the savoury custard

Method

1. 1

   Pound the livers to a paste, mix with butter, anchovy sauce, salt, egg yolk, and glaze.

2. 2

   Dust with herb pepper, sieve, and set aside.

3. 3

   Spread liver paste on fried bread and warm in the oven.

4. 4

   Heat savoury custard in a bain-marie, cover the toasts with it, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 354. The excerpt below is the record exactly as published.

two freshly-boiled fowls’ livers (if possible from geese), pound them to a paste, mixing with it an ounce of butter, a teaspoonful of anchovy sauce, or the pounded flesh of one anchovy, a pinch of salt, the yolk of a raw egg, and a tablespoonful of melted glaze. If possible make the glaze from game bones. Dust a little herb pepper over the mixture, pass it through the sieve, and set it aside on a clean plate. Prepare four squares of fried bread half an inch thick, spread the liver paste over them, and set them in the mouth of the oven to retain their heat, but not to burn. Now heat up in the bain-marie a breakfastcupful of the savoury custard, cover the Woodcock Toasts with it, and serve at once. Bloatep Toast. — Take off the head, tail, and skin of the bloater, fry the bloater in butter, and when cold pick all the meat from the bones. Pound the meat and the roe with half an ounce of butter

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