Beef Marrow On Toast

Take some large pieces of marrow and put them in a saucepan of well salted boiling water, and let them remain for one minute, then drain off the water through a very fine sieve. Take out the marrow, put it on some pieces of toasted bread, place them in the oven, and cook for five minutes. Sprinkle over them chopped parsley, salt and pepper, and serve very hot.

Anchovy Toast

Thoroughly cleanse and fillet the number of anchovies to be used, chop them small, or crush them with a silver knife. Put this into a small stewpan with some salad oil, warm slightly, and set it on one side. Cut some slices of bread, nearly half an inch thick, and trim to an even oblong shape; toast them on both sides on a gridiron, basting with a brush dipped in oil. Spread the anchovy over, and sprinkle on all a little chopped parsley. Push the gridiron with the dressed slices on it into a sharp oven for a few minutes, and serve hot.

Beef Tongue Toast

Take the remains of a cold cooked tongue, grate it as finely as possible, add a little finely chopped parsley, salt and pepper to taste, and form the mixture into a thin paste with the yolks of eggs. Make the mixture as hot as possible without boiling, turn it out on to slices of thin toast, dust over with breadcrumbs, brown the surface with a salamander, or in front of the fire, and serve.

Egg And Anchovy Toast

Remove the shell from four cold hard boiled eggs and chop them; put a saucepan over the fire with one ounce of butter, one teaspoonful of cornmeal blended smooth in a little milk, one teaspoonful each of anchovy sauce and vinegar, a seasoning of pepper and salt, and one pint of milk; stir over the fire until boiling, and then put in the chopped eggs, stirring them well in. Toast three rounds of bread, butter, and spread the mixture over, and serve hot.

Ham And Egg Toasts

Chop finely some cold cooked ham, toast some slices of bread and butter them. Spread the ham on the toast, and put them in the oven for three or four minutes.

Beat six eggs in a teacupful of milk, and add a little salt and pepper. Put two tablespoonfuls of butter in a saucepan, pour in the beaten eggs, and stir over the fire until thick, but do not let boil. Arrange the ham on a dish, the toast also, pour the eggs over, and serve.

Lobster Toast

Pick all the meat from the shell of a large lobster and chop it fine; work two or three tablespoonfuls of cream into one ounce of butter, then mix with it the chopped lobster, adding a boned, washed and chopped anchovy, and salt and pepper to taste. Work all together with the blade of a knife, then mix in lightly two or three tablespoonfuls of washed and chopped watercress. Cut some slices of bread about one-fourth inch in thickness, trim off all the crusts and toast them; cut them into squares, butter over and spread some of the lobster mixture on each piece. Strew finely grated breadcrumbs over, and place them in a brisk oven for a few minutes. Spread a folded napkin, or an ornamental dish-paper over a hot dish, arrange the pieces of toast nicely on it, garnish with a border of well-washed watercress, and serve.

Salmon Toast

Cut as many slices of bread as are required, trim off the crusts, and toast them to a delicate brown; butter them, and lay on each slice a very thin piece of smoked salmon; sprinkle over with pepper, cover with a sheet of buttered paper, and place them in a brisk oven for a few minutes. When very hot, arrange the pieces of toast on a hot dish, on which has been spread a folded napkin, garnish with parsley, and serve.

Sardine Toast

Scrape the skin off some sardines, split them in halves, lengthwise and remove the bones. Lay the sardines on a plate, pour some of their oil over them, cover with another plate and place them in a moderate oven until heated all through. Cut the required number of slices about three-fourths of an inch thick off a stale square loaf, toast them to a delicate brown on both sides and butter them. Cut the toast into fingers and lay a sardine on each; dust them over lightly with salt and a very small quantity of cayenne pepper, and squeeze some lemon juice over them. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the fingers of toast neatly on it, garnish with a border of nicely picked and washed watercress, and serve. The above makes a very tasty breakfast dish and is very quickly prepared.

Sardines And Anchovy Toast

Clean well three anchovies, put them into a mortar with one teaspoonful of anchovy paste, one ounce of butter and a seasoning of cayenne pepper and grated nutmeg and pound them to a smooth paste, then pass it through a fine hair sieve. Toast some thin slices of bread and cut them into pieces about the breadth and length of a sardine. Wash some sardines in hot water, wipe them dry, divide into fillets by splitting them down the back and take the bone out. Spread the pounded anchovy on the toast and lay a filleted sardine on top of each piece. Pile the pieces of toast on a dish in couples, crossing one another like lattice work and garnish the dish with chopped hard-boiled eggs.

Shrimp Toast

Fry some slices of crumb of bread in butter, then cut them into rounds with a plain two-inch cutter. When cold, mask the fried rounds with shrimp butter, arrange a star of trimmed shrimp's tails on the top of each and sprinkle a little chopped parsley in the center. Arrange the toasts on a dish over which has been spread a folded napkin.