Hotplate: Simmered Sardine on Toast

Update 2/11/2020

I added a choice, garlic or anchovy butter.

At times, I get lost in recipe research. I enjoy looking for cookbooks online, in particular, old ones.

I use Project Gutenberg and the Internet Archive, often.

Found this little gem, The Cook-Book of Left-Overs, on the Internet Archive.

I was amused to find several Toast Topping recipes in this 1911 cookbook.

While this is a similar recipe to other Sardine on Toast recipes I have blogged about, in this recipe I used a different brand of sardines, Yavaros. The sardines are larger and in a tomato sauce. Surprisingly, the sardines were meaty and less fishy than the smaller tins of sardines, I use.

I could not remove the sardines whole, they fell apart. I made several adjustments to this wee recipe. For example, the original recipe called for broiling the sardines. I choose to use a skillet and simmer the sardine in a garlic butter base.


Hotplate: Simmered Sardine on Toast
(Adapted from: the Cook Book of Left-Overs, Broiled Sardines on Toast, p101 [p95].)


Makes one serving or more.


Ingredients:

1 Tin of large sardines, drained
1 TBspn of garlic or anchovy butter
A bit of water
Ground black pepper, to taste (Optional)
Lime juice
1 Slice of multi-grain bread
A dab of olive oil
Garnish: Parsley, dry, crushed between palms

 
Process:


In a skillet, add garlic or anchovy butter.
Cook on medium heat.
Add 1 or more sardines (save any remaining sardines for later use.)
Mix the sardine with the butter as it melts.
Add a bit of water.
Add black pepper.
Stir mixture.
Cover the skillet.
Simmer mixture several minutes to heat thoroughly.

Make toast.
Add a bit of olive oil to toast.
Spread sardine mixture over toast.
Top with parsley.
Sprinkle a little lime juice over the topping.