Anchovy Toast is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic savoury dish of toast topped with anchovy butter. The full recipe is presented here and I hope you enjoy this classic British version of: Anchovy Toast.
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This is a classic recipe for a Victorian version of Anchovy Paste that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.
Original Recipe
Cut slices of bread of a moderate thickness, pare off the crust, and fry the slices in melted butter until quite brown, spread them with anchovy butter (as above) [see the recipe for anchovy butter], and serve hot.
6 slices of bread, sliced medium thick
60g butter
1 ramekin of anchovy butter
Method:
Slice the bread and remove the crusts. Melt half the butter in a large frying pan, add half the slices of bread and fry until quite brown. Remove and place in the oven to keep warm as you fry the remaining bread.
Spread the toasts generously with anchovy butter and serve hot.
Anchovies, 1/2lb.; butter 1lb; mace, half teaspoonful; nutmeg, half teaspoonful; cayenne, 1 saltspoonful.