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Sardines on Toast

A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).

A historical recipe

Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.

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

Source and licence

From Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Digitised by Project Gutenberg, eBook #19077 (https://www.gutenberg.org/ebooks/19077). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Melt two tablespoonfuls of butter in the blazer;
  2. add two tablespoonfuls of flour and a dash of paprica, and stir until smooth and browned a little;
  3. then add half a cup of stock and half a cup of sherry;
  4. stir until thickened, then let simmer a few minutes, and add nearly a cup of sardines, from which the bones and skin have been removed and the flesh separated into small pieces.
  5. Let stand until very hot.