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English Toasts

A popular "snack"/breakfast during the reign of Elizabeth 1. It could comprise toasted bread spread with chopped veal kidney mixed with egg yolks, cinnamon, ginger, sugar and a little rosewater.

Other variations might be scrambled eggs, perhaps with anchovies, and by the 18th century "English rabbit" - where the bread was soaked in wine before being toasted. See "Toast and Water"

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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