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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    Devilled Chicken Livers on Toast (Hot). Spread some thin slices of rather fat bacon with chutney, and minced capers, lay on each a piece of chicken liver, season with pepper, salt, and a squeeze of lemon juice, place these on a skewer, and fry or broil. Serve very hot on hot buttered toast, or fried croutons. Roe may also be treated in this way. Devilled Sardines (Hot). Cleanse, bone and skin the fish, and sprinkle them well with cayenne pepper, and minced parsley, and fry in a little butter. Have ready some very hot buttered toast, or croutons; place the fish on these, and serve very hot. Cheese and Egg Toast (Hot). Pound 2 hard-boiled eggs with 1 or 2 spoonsful of cream to a paste, season with pepper and salt, and mix in 1 tablespoonful of grated cheese. Spread some rounds of hot buttered toast with anchovy paste, pile the egg, etc., on this, sprinkle liberally with breadcrumbs, place a tiny piece of butter on each, heat in the oven, and serve.