Herrings’ Roe and Mushroom Ketchup on Toast

Ingredients

• 6 rounds of toast
• the roes of three herrings
• 6 flap mushrooms
• 2 ozs. of butter
• cayenne to taste
• salt to taste

Method

1. 1

   Make rounds of buttered toast, season with pepper and cayenne.

2. 2

   Place half the soft roe of a herring on each toast, topped with fried mushrooms.

3. 3

   Serve very hot.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 2. The excerpt below is the record exactly as published.

salt to taste ; some bread crumbs ; fat for frjdng. Pass some boiled potatoes through a sieve, mix ^ with it two ounces of grated ham, a little butter, one egg well beaten, cayenne and salt ; if not quite moist enough add some cream ; form into small balls, egg and teead crumb them and fry a nice gold in a frying basket plunged in a saucepan of boiling fat. Chicken Creams. For Six Persons. — J lb. of chicken ; 3 ozs. of ham ; 1 oz. of butter ; 2 eggs ; J pint of cream ; pepper (white) ; \ cayenne and salt to taste. Pound the chicken and ham, pass it through a sieve, add the butter melted, the eggs well beaten, • and lastly the cream, which must be whipped; season with pepper and salt. Mix all lightly together, put : into an oiled mould and steam half an hour. These can be made in small tins and steamed for fifteen minutes. Herrings’ Roe and Mushroom Ketchup on Toast. For Four Persons. — 6 rounds of toast the size of the top of a tumbler ; the roes of three herrings ; 6 flap mushrooms ; 2 ozs. of butter

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