A Nice Twelve O'Clock Luncheon
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- bread
- 1/2 anchovy
- cheese
- parsley
- butter
Instructions
- Cut some slices of bread tolerably thick and toast them slightly.
- Bone some anchovies and lay half of one on each toast.
- Cover it well with grated cheese and chopped parsley mixed.
- Pour a little melted butter on and brown it with a salamander.
- It must be done on the dish you send it to table in.