Anchovies on Toast
Origin: Cape Town, South Africa
Source: Hildagonda J. Duckitt, 1891
Ingredients
- bread
- butter
- hard-boiled eggs
- anchovies
- parsley
- watercress
Instructions
- Toast slices of bread before a sharp fire.
- Butter the toast well.
- Cut into pieces one and a half inches square.
- Lay on each piece a slice of hard-boiled egg and a boned anchovy.
- Sprinkle chopped parsley over the whole.
- Stand in the oven for ten minutes.
- Serve on a hot dish with watercress round.