This savoury dish was popular in Victorian and Edwardian Scotland. It was served at the end of a meal then, now you would be more likely to serve it as a starter or a light snack.
4 large slices Bread, toasted, crusts removed and buttered
15 Gram Butter ( 1/2 oz)
Gentleman’s Relish or anchovy paste
150 ml Milk (5 fl oz)
Large pinch Cayenne pepper
2 x 50 Gram Cans anchovies, drained (2 oz)
Cut the pieces of toast in half and spread with Gentleman’s Relish.
Melt the butter in a pan. Whisk together the milk, eggs and cayenne pepper, then pour into the pan.
Stir slowly over a gentle heat until the mixture starts to thicken. Remove from the heat and stir until it is creamy.
Divide the mixture between the toasts. Top with the anchovy fillets, arranged in a criss-cross pattern.