Herring Roes on Toast

Ingredients

• six to eight herring roes
• a finely chopped shallot
• about half an ounce of oiled butter
• a teaspoonful of lemon juice
• two slices of toasted bread
• sprigs of parsley

Method

1. 1

   Place herring roes in a buttered paper-bag, sprinkle with shallot, oiled butter, and lemon juice.

2. 2

   Fold and fasten the bag, bake in a hot oven for about 8 minutes.

3. 3

   Spread anchovy paste mixed with butter on toasted bread, place roes on toast, garnish with parsley, and serve.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 17. The excerpt below is the record exactly as published.

Herring Roes on Toast. Place six to eight herring roes in a well buttered paper-bag, sprinkle over a finely chopped shallot, and about half an ounce of oiled butter, also a tea- spoonful of lemon 46 THE PAPER-BAG COOKERY MANUAL. juice. Fold the bag and fasten the end with clips, then place it on a grid shelf in a hot oven and bake for about 8 minutes. Mix 1 oz. of anchovy paste with about half an ounce of butter and spread over two slices of toasted bread; cut this into con- venient pieces about the size of the roes. Take up the roes, put each on a piece of prepared toast ; garnish with sprigs of parsley

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