A Nice Twelve O'Clock Luncheon
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- bread
- 1/2 anchovy
- cheese
- parsley
- butter
Instructions
- Cut bread into slices of tolerable thickness and toast them slightly. Bone the anchovies and lay half of one on each piece of toast. Cover each with a mixture of grated cheese and chopped parsley. Pour a little melted butter over the top and brown it with a salamander. The dish must be browned on the same dish you intend to send to table.