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Fish Toast

Put into a saucepan the yolks of two eggs, a gill of milk, and about two ounces of cold fish flaked. Mix well, and let it just thicken over the fire. Have ready six rounds of toast and spread them with bloater or anchovy paste. Lay the mixture of eggs, fish, etc., on the toast, sprinkle a little cayenne, some bread-crumbs, and a little butter over, and brown quickly in the oven for about eight minutes. Serve very hot, garnished with water-cress. Probable cost, 1s.