Sardine Sandwiches

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Scrape the sardines and remove the bones.
  2. Take eight slices of toast about an inch thick, trim round the edges, and split with a knife.
  3. Butter lightly while hot and lay the sardines between the split toast not too thickly.
  4. Add a little red or white pepper if preferred and then close the toast which should be then cut into two and served hot.
Original Text
Sardine Sandwiches Scrape the sardines and remove the bones. Take eight slices of toast about an inch thick, trim round the edges, and split with a knife. Butter lightly while hot and lay the sardines between the split toast not too thickly. Add a little red or white pepper if preferred and then close the toast which should be then cut into two and served hot.
Notes
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