the thorough good cook - recipe - Sardines a la Provincial

The Thorough Good Cook
by George Augustus Sala
recipes from 1896

A digital version of a rare antique cookbook originally published in 1896 for those who want to kick it Olde Skool !

Hollander and Hechsher, publishers of the Eat Dangerously cookbook, have a commitment to issue one expired-copyright book in the public domain for every book they publish.

The free companion book to Eat Dangerously is The Thorough Good Cook by George Augustus Sala. The recipes are original and unadulterated, of course!

RECIPE

5. Sardines a la Provincial.
Cut some neat fingers of toasted bread, large enough to
hold a sardine, butter them slightly, wipe as many sardines as
may be reduced, put one on each finger of toast, dish them
up on a round dish in the form of a lattice-work, keep the
dish in a hot oven long enough to get the sardines thoroughly
hot. Have exactly a sauce made as follows :-Put three well-
beaten eggs into a small saucepan, add a pat of butter, a
tablespoonful of cream, a teaspoonful of anchovy essence, and
a tablespoonful of finely-chopped boiled onions; season with
popper and salt ; stir over a fire until it thickens, pour
quickly over the dish of prepared sardines, sprinkle with
a few drops of dissolved meat-glaze dust with a pinch of
cayenne pepper, and serve.

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