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Savory Toast

Savory toast topped with bloater fish and fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Savory Toast

Ingredients

Directions

Prepare the bloater

  1. Pour boiling water over the bloater.

  2. Let it stand for a few minutes.

Cook the fish

  1. Broil the bloater for about 10 minutes over a slow fire.

  2. Remove the bones from the fish and break it up.

Serve

  1. Place it on the toast.

  2. Garnish with fried parsley.

  3. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Bloater
Forms the main savoury topping and supplies most of the dish's flavour and protein.
Buttered toast
Provides a crisp, buttered base that holds the fish and adds richness.

The step that matters

Broiling the bloater. Fish cooks quickly under direct heat and dries out if left too long. Watching the time over a slow fire keeps the flesh moist and tender enough to flake.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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