Dutch Toast

History

The 'Dutch Toast' is a descendant of the Northern European tradition of the savory custard and the 'rehash.' Rooted in the frugal domesticity of the Low Countries, the concept involves binding leftover proteins—typically poultry or game—with eggs and cream or gravy to create a cohesive, nutrient-dense patty. This technique allowed households to extend the life of expensive meats while providing a warm, comforting meal.

This specific iteration is a continuous-tradition evolution of the European 'savory'—a category of salty, spiced dishes served as appetizers or light luncheons. Unlike the French croquette, which relies on a thick béchamel, the Dutch style emphasizes a looser, egg-based bind, often finished with a bright acidic note like lemon juice to cut through the richness of the meat and butter.

By the mid-19th century, these preparations were codified not just as culinary staples but as therapeutic fare. In The Jewish Manual (1846) — the first Jewish cookbook in English, published anonymously "by a Lady" and generally attributed to Lady Judith Cohen Montefiore, though on circumstantial evidence rather than proof — Dutch Toast is presented as a "nutritive and suitable luncheon for an invalid," reflecting a Victorian era where the kitchen and the pharmacy were closely linked, and minced, egg-bound foods were prized for their ease of digestion.

Ingredients

• cold poultry or meat
• cold dressed vegetable
• 1 egg
• gravy
• 1 square of toast
• lemon juice
• white pepper

Instructions

1. Mince the remains of any cold poultry or meat and season it highly. Add any cold dressed vegetable and mix it together with one or more eggs. Simmer the mixture in a little gravy until hot. Have ready a square of toast and serve the mixture upon it. Squeeze a little lemon juice over the top and sprinkle with white pepper.
2. Note: The recipe also mentions that vegetables may be prepared in this manner by themselves—for example, cauliflower may be simmered in chicken broth, delicately seasoned, minced, and served on toast, which makes a nutritive and suitable luncheon for an invalid.