Pound one sardine &
two anchovies till smooth,
add a little finely minced parsley &
a grain of cayenne,
mix on a plate with
2 oz butter –
shape into a pat or role –
set them on ice till wanted,
then serve on crisp dry toast.


Pound a sardine or two with
a little cheese,
& a little chilli vinegar
till of the appearance & taste of dressed crab-
then stir in some lightly chopped oysters,
& serve in tiny pressed thro a sieve,
& finely chopped parsley.


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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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