Savouries simplified / by Mrs. C.S. Peel.

  • Peel, C. S., Mrs.
Date:
1905
Catalogue details

Licence: In copyright

Credit: Savouries simplified / by Mrs. C.S. Peel. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    till quite thick, spread some hot buttered toast with the mixture, and sprinkle with the minced ham. Tongue Toast (Hot). Mince 3 oz. of tongue very fine, and put it into a pan with 1 oz. of butter, a little chopped parsley, pepper, and 1£ oz. of breadcrumbs ; let it get quite hot, and then spread the mixture on neat pieces of hot buttered toast. This is an excellent way of using up any remains of ham, game, chicken, or even fish. Sardine Toast (Hot). Skin and bone 6 sardines, pound them with enough butter to produce a smooth soft paste, that will spread easily, and season to taste with salt, cayenne and white pepper. Spread on nicely fried croutons, and serve very hot, gar- nished with parsley. Kidney Toast (Hot). Mince a cooked kidney (from a loin of veal or mutton, or one left over from breakfast) very finely, and season with pepper and salt. Heat it up in a little brown sauce, and serve very hot on neat slices of hot buttered toast.