Elisabeth Ayrton

An Oxford Savoury

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

Recorded in about 1870, this savoury was served at the high table or sometimes in the master’s lodge at Balliol College. It is a pleasure to drink a good claret with this dish.

Ingredients

  • 1 small tin anchovy fillets
  • 8 flat mushrooms, each about 1½ inches (3.5

Method

Drain the anchovies and cut the little fillets into very small pieces, using scissors. Set aside. Lightly fry the mushrooms in half the butter.

Toast the bread. Spread each piece with the rest of the butter and then with a very little mustard. Sprinkle some of the chopped anchovy fillets on each piece of toast. Place 2 mushrooms slightly overlapping on each toast and just before carryin