Northern Sandwich

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Pick the flesh from a cold cooked Finnon haddock and mince it.
  2. Pound the minced haddock with one-third its bulk of fresh butter and quarter its bulk of anchovy paste.
  3. Stir this mixture over the fire, seasoning to taste with salt, pepper, and minced parsley until blended.
  4. Leave the mixture until cold.
  5. Lightly toast some bread and split it.
  6. Butter the inner side of the split bread.
  7. Spread the cold haddock mixture on the buttered side of the bread.
  8. Finish off as usual.
Original Text · last edited 4 days ago
Northern Sandwich.—Pick the flesh from a cold cooked Finnon haddock, mince it, then pound it with one-third its bulk of fresh butter and quarter its bulk of anchovy paste. Stir this all over the fire, seasoning it to taste with salt, pepper, and minced parsley till blended, then leave till cold. Lightly toast some bread and split it, butter the inner side, spread with the cold haddock mixture, and finish off as usual.
Notes
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