Anchovy Toast (No. 573)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

the anchovies
a little fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a toast
see Nos. 434 and 435, and No. 355.
see Nos. 434 and 435, and No. 355.
see Nos. 434 and 435, and No. 355.

Optional additions

a little made mustard ↝ Mustard spinach, (tendergreen), raw [Vegetables and Vegetable Products]
curry powder (No. 455) ↝ Spices, curry powder [Spices and Herbs]
a few grains of Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
other spice ↝ Spices, pumpkin pie spice [Spices and Herbs]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Instructions (5)

Bone and wash the anchovies.
Pound the anchovies in a mortar with a little fresh butter.
Rub the anchovy mixture through a sieve.
Spread the mixture on a toast.
Fry the toast in clarified butter (optional).

Original Text

Anchovy Toast.—(No. 573.)

Bone and wash the anchovies, pound them in a mortar with a little fresh butter; rub them through a sieve, and spread them on a toast, see Nos. 434 and 435, and No. 355.

Obs. You may add, while pounding the anchovies, a little made mustard and curry powder (No. 455) or a few grains of Cayenne, or a little mace or other spice. It may be made still more savoury, by frying the toast in clarified butter.

Notes

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