Elisabeth Ayrton

Devilled Sardines on Toast

Preparation info

  • Difficulty

    Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

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 paste
  • pinch of turmeric all well amalgamated to a paste
  • 1 tablespoon all well amalgamated to a paste lemon juice
  • piece of soft butter the size of a walnut

Method

all well amalgamated to a paste

©1975 The Estate of Elizabeth Ayrton

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