Page 11 - PBCOctober2012

Pickwick Bicycle Club Magazine. Volume 9 No.3 October 2012 11
Recipes from the past.....

HOT BUTTERED TOAST

The fire was blazing brightly under the influence of the bellows, and
the kettle was singing gaily under the influence of both. A small tray of
tea-things was arranged on the table, a plate of hot buttered toast was
gently simmering before the fire, and the red-nosed man himself was
busily engaged in converting a large slice of bread into the same
agreeable edible, through the instrumentality of a long brass toasting-fork. Beside him stood
a glass of reeking hot pine-apple rum and water, with a slice of lemon in it; and every time the
red-nosed man stopped to bring the round of toast to his eye, with the view of ascertaining how
it got on, he imbibed a drop or two of the hot pine-apple rum and water, and smiled upon the
rather stout lady, as she blew the fire.

The Pickwick Papers Ch XXVII

What can be more relaxing than toasting slices of home-made bread in front of an open fire as
darkness descends outside and the cold of winter approaches, the toasted slices buttered and
set aside to absorb the coating as the next slice is prepared.
Each is a delight as it is but may often be enhanced with additions that vary with personal
preferences. In Dickens times, a favourite was the varieties of anchovy coatings. These would
be potted anchovies, anchovy paste and anchovy butter. Now, more often simply the addition
of marmalade or jam is used, although perhaps as a breakfast item.
To try a tasty and delicate Anchovy Paste, here is a suggestion, it really is quite simple:

125g Good quality butter
8-10 Anchovy fillets, or from a small can, drained.
A grind of Black Pepper
Cayenne.

Hot Buttered Toast (of course).
Make a paste of the anchovies by pounding in a bowl or mortar. Heat the butter to soften (not
too much that it runs) and add to the anchovies. Add
cayenne and pepper to taste and mix well. Place in
fridge for half an hour to firm up.
The taste may be varied with such additions as
nutmeg or mustard to personal choice. Why not try
it and experiment with different additions?