Anchovy “Devils,” a Savoury.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Dip small strips of anchovy fillets (out of oil, not brine) in fresh salad oil.
  2. Grill the oiled anchovy strips.
  3. Pepper the grilled anchovy strips.
  4. Serve on buttered toast cut to shape, or on fried bread croûtons, or on biscuits (at most the size of a shilling bit).
  5. If very hot anchovy devils are desired, first dip the biscuits in oil, pepper them, and warm them up on the gridiron.
Original Text
Anchovy “Devils,” a Savoury. Small strips of anchovy fillets, out of oil not brine, dipped in fresh salad oil, grilled, and when peppered. They may be served on buttered toast cut to shape, or on fried bread croûtons, or on biscuits, the size of ss. bit at most; if wanted very hot these biscuits are first dipped in oil, peppered, and warmed up on gridiron. Pieces of Findon haddock, or kippered herring, or kippered salmon will do instead of anchovy for this savoury.
Notes
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