CURRIED TOASTS WITH ANCHOVIES.
Fry lightly, in good butter, clarified marrow, or very pure olive oil, some slices of bread, free from crust, of about half an inch thick, and two inches and a half square; lift them on to a dish, and spread a not very thick layer of Captain White’s currie-paste on the top; place them in a gentle oven for three or four minutes, then lay two or three fillets of anchovies on each, replace them in the oven for a couple of minutes, and send them immediately to table. Their pungency may be heightened by the addition of cayenne pepper, when a very hot preparation is liked.
Obs.—We have spoken but slightly in our chapter of curries of Captain White’s currie-paste, though for many years we have had it used in preference to any other, and always found it excellent. Latterly, however, it has been obtained with rather less facility than when attention was first attracted to it. The last which we procured directed, on the label of the jar, that orders for it should be sent per post to 83, Copenhagen Street, Islington. It may, however, be procured without doubt from any good purveyor of sauces and other condiments. It is sold in jars of all sizes, the price of the smallest being one-and-sixpence. We certainly think it much superior to any of the others which we have tested, its flavour being peculiarly agreeable.