Over hot water, melt butter. Combine with egg and then anchovy
essence. Season with cayenne. Drench the top of a slice of toast in
this and serve (wet side up).
Original: The mixture must be made over hot water. Nearly fill a
slop-basin with the boiling element, and place a soup-plate over it.
In the plate melt a pat of butter the size of a walnut. Then having
beaten up a raw egg, stir it in. When thoroughly incorporated with
the butter add a dessertspoonful of essence of anchovies. Cayenne ad
lib. Then let delicately-browned crisp toast be brought, hot from the
fire. Soak this in the mixture, and eat as quickly as you can.
