pescatariannut-freeegg-freesoy-free
Herring-Roe-and-Mushroom Toasts
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 103. The excerpt below is the record exactly as published.
Herring-Roe-and-Mushroom Toasts. — Cut twelve rounds of bread about 2in. in diameter, and fry very lightly in butter the roes of six Fresh Herrings and twelve mushrooms. Toast the rounds of bread, and butter them thickly. Put half a roe on each piece of toast, and a mushroom on the top of that. Dust over lightly with salt and a small quantity of cayenne
Cook this with the app: pantry check, scaling, and the assistant.