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Devilled Biscuits

ingredients

makes 12 biscuits or fingers
12 small water biscuits or 3 large slices white bread from a tin loaf
butter for spreading
2 tbls anchovy essence
1/4 tsp curry powder
1/4 tsp ground allspice
1 tsp mixed
English mustard

method

1. Warm the water biscuits, if used, in a low or moderate oven.
2. If using bread, cut off the crusts and toast the slices lightly on both sides.
3. Spread one side with butter and cut into 2 X 6cm 'fingers'. Keep warm.
4. Blend together the rest of the ingredients, and use to spread on the biscuits or toasted 'fingers'.
5. Re-heat, flavoured side up, under a high grill or in a hot oven for 2-3 minutes or until thoroughly heated.
6. Serve in a warmed, folded napkin, with soups.

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