Herring on Toast

Ingredients

• oiled egg, 1
• Rounds of buttered toast, 6
• Chopped parsley, 1 teaspoon
• Tomato sauce, 1 teaspoon
• Cayenne pepper, a dash
• The herring should be freed from skin and bone

Method

1. 1

   The herring should be freed from skin and bone, then flaked and chopped fine before being measured.

2. 2

   The egg should be divided; the white chopped fine and the yolk powdered.

3. 3

   Melt the butter in a small saucepan, add the fish and the seasoning of tomato sauce and cayenne, and mix well together.

4. 4

   Put a spoonful of this on each round of toast, and decorate each with lines of parsley, chopped white, and powdered yolk of egg.

5. 5

   Serve hot, with a lace paper under each.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 7. The excerpt below is the record exactly as published.

oiled egg, 1, Rounds of buttered toast, 6, Chopped parsley, 1 teaspoon, Tomato sauce, 1 teaspoon, Cayenne pepper, a dash. The herring should be freed from skin and bone

Cook this with the app: pantry check, scaling, and the assistant.