Contributed by William Meakin on Sep 6, 2024
During the Victorian and Edwardian eras in the United Kingdom, the delicacy and brine of anchovy toast was considered a popular appetizer, often favored by the rich or noble.
Iris Murdoch, an Irish-British novelist and philosopher once remarked: “For lunch, I may say, I ate and greatly enjoyed the following: anchovy paste on hot buttered toast, then baked beans and kidney beans with chopped celery, tomatoes, lemon juice and olive oil. (Really good olive oil is
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