A TASTY SAVOURY
j The anchovy Is a savoury soul. Try | them this way: Whole ones, scraped 1 with a silver knife, and then soaked I in water for a couple of hours. Wipe | them. Open them. Extract their back- | bones, but do not break the fish. | Pepper their insides with red or grey j pepper; batter them; fry for five mini utes in butter. A few drops of strained [ lemon juice is a pleasing addition. | Day them on tongues of hot buttered toast. j A splendid wind-up to a dinner or ! supper. Sardines can be treated in the 1 same way.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19300628.2.177.5
Bibliographic details
Sun (Auckland), Volume IV, Issue 1010, 28 June 1930, Page 23
Word Count
102A TASTY SAVOURY Sun (Auckland), Volume IV, Issue 1010, 28 June 1930, Page 23
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