Egg and Anchovy Sandwiches
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Bone anchovies, put them in a basin or mortar with eggs, cheese, and one tablespoon of Crisco, and pound all well together.
Mix the remaining Crisco with curry powder, lemon juice, and salt to taste.
Cut some thin brown bread, spread with curry mixture and a layer of anchovy paste.
Lay another piece of bread on top, and cut into fancy shapes. Arrange on a lace paper and garnish with watercress.
Original recipe, verbatim
Egg and Anchovy Sandwiches
3 tablespoonfuls melted Crisco 1 teaspoonful curry powder
10 anchovies ^ teaspoonful lemon juice
3 hard-cooked eggs Salt to taste
2 tablespoonfuls grated cheese Brown bread
Watercress
Bone anchovies, put them in basin or mortar with eggs, cheese, and one
tablespoonful Crisco, and pound all well together. Mix remaining Crisco
with curry powder, lemon juice, and salt to taste. Cut some thin brown
bread, spread with curry mixture and layer of anchovy paste. Lay another
piece of bread on top, and cut into fancy shapes. Arrange on a lace paper
and garnish with watercress.
Sufficient for fifteen sandwiches.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.