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From A Lenten cookery book (1876).

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A historical recipe

A Lenten cookery book, by Lear, Henrietta Louisa, formerly Farrer (1876).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. a slice of hot toast

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Toast au Diablerets.
  2. Make some French mustard into a paste with chili vinegar.
  3. Spread any pounded fish on a slice of hot toast, cover with the paste, put on a thinner piece of hot toast and serve.
  4. The same may be done without fish, buttering the toast, then spreading the mustard paste, sprinkling with bread crumbs, adding some very thin slices of pickle and covering with hot toast.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
Source http://creativecommons.org/publicdomain/mark/1.0/
Credit

From A Lenten cookery book (1876), printed page 66, digitised by the Internet Archive: https://archive.org/details/ALentenCookeryBook

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.