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Mrs Beeton Anchovy Toast
Anchovy Toast is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic savoury dish of bread spread with a mix of anchovy butter, cayenne pepper and Dijon mustard that used to be part of the Victorian after-dinner course, the savoury. The full recipe is presented here and I hope you enjoy this classic British version of: Anchovy Toast.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4–6
Rating: 
Tags : Bread RecipesBritish Recipes
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume
Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This sauce is described as 'An Excellent Sauce for Fish'.
Original Recipe
228. INGREDIENTS.—Toast 2 or 3 slices of bread, or, if wanted very savoury, fry them in clarified butter, and spread on them the paste, No. 227. Made mustard, or a few grains of cayenne, may be added to the paste before laying it on the toast.
Modern Redaction
Method:
Melt the clarified butter in a pan, add the toast and fry until golden brown. In the meantime, remove the melted butter plug from the anchovy butter. Soften the anchovy butter then mix in the cayenne pepper and the Dijon mustard. Use to spread over the fried toast then cut in half and serve.
This can be served as a starter, a snack or, in the traditional Victorian manner, as a savoury deal after the main meal.
Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here
