Sardine Savouries
INGREDI- ENTS for dish for 6 persons.-8 sardines, 2 slices of stale bread, a dessertspoonful each of anchovy and Worcester sauce, 2 oz. of butter, a dessertspoonful of flour, cayenne, water and lemon-juice: butter for frying.
AVERAGE COST, 18.
Having fried the croûtons, scale and bone the sardines, and pound them in a mortar with the butter, and spread upon the croûtons. Make a mixture of the other ingredients with rather less than 1/2 pint of water, and simmer till the flour is well cooked, keeping the croûtons hot meanwhile; then pour the sauce over the croûtons, and serve as hot as possible.