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Savoury Toasts

Savoury toasts may be served as relishes at breakfast or luncheon, or they may fill a corner of the dinner-table. They may be varied at pleasure, and, if agreeably flavoured, will constitute appetising trifles at small expense. To prepare them, cut some slices of crumb of bread half an inch thick, toast them, butter thickly, and spread upon them any highly-seasoned savoury mixture. Put them into the oven to make them hot, and serve. Any cold ragout or stewed vegetables heated in thick sauce, grated ham or tongue beaten up over the fire with egg and cream till thick, truffles or mushrooms stewed in butter, seasoned, and minced, or any similar preparation, may be used to spread upon the toasts. Anchovies pounded may be used in this way also. They are prepared as follows. Wash and bone the anchovies, mince finely, and pound them to paste in a mortar with a little piece of butter and a moderate quantity of cayenne. Work the whole to a smooth paste, spread it upon the buttered toast, and put into a Dutch oven till it is quite hot.