Licence: In copyright
Credit: Savouries simplified / by Mrs. C.S. Peel. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![Melt J oz. of butter, and stir into this a dessert- spoonful each of milk and Harvey Sauce, and the yolk of 1 egg ; when thoroughly mixed together, add in a tablespoonful of finely minced meat of any kind, a little chicken for choice, but any scraps can be used in this way, and work it all to a smooth paste. Put the toast into the oven, just brown it, and serve very hot. Anchovy and Egg Toast (Hot). ]\lix the yolks of 3 hard-boiled eggs thoroughly with enough anchovy paste to flavour, and colour them. Rub this all through a sieve on to hot buttered toast, and serve very hot. Another form is to wash, bone and fillet some anchovies, and to place each on a small shoe of buttered toast ; then chop the white of 1 hard-boiled egg, and sieve the yolk, and sprinkle some of both on each of the anchoviee. Ham Toast (Hot). Mince a shoe or two of cooked ham (or bacon left over from breakfast) very finely. Mean- while melt 1 oz. of butter, and add to it the yolks and whites of 2 eggs ; stir this all over the fire](https://iiif.wellcomecollection.org/image/b21539108_0021.jp2/full/800%2C/0/default.jpg)
