6 sardines; 2 or 3 plain biscuits; 1 lemon; egg or milk;
The sardines should be drained from their oil and brushed over with egg or milk.
Crush the biscuit and rub them through a sieve.
Roll the sardines in the biscuit crumbs.
Have ready some hot fat,
And when a faint blue smoke begins to rise put the sardines into a frying-basket and lower it gently into the fat.
Fry pale brown. Drain well on soft paper, and arrange 1 sardine on each croûte of bread. Arrange the croûtes on a d’oyley on a hot dish and garnish with thin slices of lemon.
FRIED SARDINES.
6 fingers of fried bread; frying fat.
For 6 persons. Time -10 minutes.
Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.
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