Devilled Sardines

Name: Devilled Sardines
Cuisine: United Kingdom
Ingredients: yolk of egg 1; cayenne pepper and salt; stock or water ½ pint; Worcester sauce 1 teaspoonful; mustard one teaspoonful mixed with tarragon vinegar. Slices of toast.; cayenne pepper and salt; mustard one teaspoonful mixed with tarragon vinegar. Slices of toast.; flour 1 oz.; stock or water ½ pint; Sardines 1 box of 12

Frome, Somersetshire, 1890

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Sardines 1 box of 12
flour 1 oz.

Europe
United Kingdom
Fish course
Pescatarian

Method

Remove the bones from the sardines.
Place the fish on slices of toast on a tin dish (or fireproof glass dish that can be sent to table). Heat in oven.
Pour the oil into a small saucepan; stir in the flour mixed with the stock or water.
Boil till the consistency of thick cream.
Add the other ingredients, beating the