Devilled Sardines on Toast

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Proceed exactly as in the preceding recipe but, before grilling, spread each sardine with a little of the following mixture, and a little more when you turn them.

Ingredients

  • 2 teaspoons made mustard all well amalgamated to a paste
  • pinch of cayenne all wellamalgamated to a paste
  • pinch of paprika all well amalgamated to a

Method

all well amalgamated to a paste