Anchovy Fingers

Preparation info

  • 8–10

    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • Buttered toast
  • 1 shallot
  • chopped parsley
  • 8–10 anchovy fillets


Cut the toast into fingers, sprinkle them with finely-chopped shallot and parsley, and place on each an anchovy fillet. Add a few drops of lemon juice and a seasoning of pepper. Sprinkle on a little paprika or cayenne pepper, place a little butter on each. Heat for a few minutes in a fairly hot oven (400° F., Gas 6).