Herring Roes on Toast, 1
From Cookery for every household, 1914
Serves 2
If liked, the pieces of toast may be spread with a little anchovy paste before putting on the roe; or a little grated Parmesan may be sprinkled over the croutes before putting them in the oven. Preserved herring roes may be used instead of fresh ones; these will not require frying, but they must be made thoroughly hot in the oven.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 817. The excerpt below is the record exactly as published.
Herring Roes on Toast, 1 (Laitances de Harengs sur Croutes) Soft roes. Butter. | Lemon juice. Salt. Pepper. | Hot buttered toast.
Cook this with the app: pantry check, scaling, and the assistant.