Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
appetizernut-free
Anchovy Toast
From Consult me, 1902
Serves 3
Can be served with various garnishes.
A modern interpretation · AI-generated from the original record
Ingredients
- six or eight anchovies
- an ounce of fine butter
- thin slices of bread
Method
Bone and skin the anchovies, pound them with butter until the color is equal, and spread on toast.
Alternatively, fry bread in clarified butter, pound anchovies with fresh butter, rub through a sieve, and spread on cold toast.
Garnish with parsley or pickles.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 15. The excerpt below is the record exactly as published.
ANCHOVY TOAST. — Bone and skin six or eight anchovies ; pound them to a mass with an ounce of fine butter till the colour is equal, and then spread it on toast or rusks. Another way. — Cut thin slices of bread
Cook this with the app: pantry check, scaling, and the assistant.