Take from
the fire, add the yolk of an egg beaten with a teaspoonful each of
vinegar and made mustard, bring to the boil, pour over the fish,
and serve with toasted crackers.
BAKED SARDINES--II
Drain the oil from large sardines, roll in cracker dust, season
with pepper and lemon-juice, and brown in the oven. Serve with
toasted crackers.
BAKED SARDINES--III
Drain and skin a dozen large sardines, put in the oven, and keep
warm. Bring the oil to a boil, add a teaspoonful of Worcestershire
[Page 315]
Sauce and a teaspoonful of tomato catsup. Arrange the fish on fingers
of buttered toast, pour over the fish, and serve.
BAKED SARDINES--IV
Marinate drained sardines in lemon-juice, then drain, sprinkle
with cracker crumbs, and put into a hot oven for ten minutes. Cook
together a heaping teaspoonful each of butter and flour, add one
cupful of tomato-juice, and cook until thick, stirring constantly.
Season with salt, pepper, grated onion, and sugar. Arrange the
sardines on toasted strips of brown bread, pour the sauce over,
and serve.
FRIED SARDINES
Drain large sardines, dip in egg and crumbs, fry, and serve on toast.
CURRIED SARDINES--I
Rub to a paste one tablespoonful of butter, one teaspoonful each of
French mustard and curry powder, using lemon-juice to make smooth.
Pages:
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243