Herrings—Soft Roe on Toast

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 5 min Total: 5 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
devil paste
to serve
Instructions (5)
  1. First make this “devil” paste: A small bit of fresh butter, 1/2 teaspoonful of made mustard, salt and pepper.
  2. Put in a pan before the fire, and it will liquefy.
  3. Cut fresh toast in strips, and keep it hot.
  4. Put the herring roes into the liquid sauce, and they will sop it up and be cooked in five minutes.
  5. Lay them on the toast, and serve hot as a savoury.
Original Text
Herrings—Soft Roe on Toast. (Mrs. Hart, Goodwyne's Hotel.) First make this “devil” paste: A small bit of fresh butter, ½ teaspoonful of made mustard, salt and pepper. Put in a pan before the fire, and it will liquefy. Cut fresh toast in strips, and keep it hot. Put the herring roes into the liquid sauce, and they will sop it up and be cooked in five minutes. Lay them on the toast, and serve hot as a savoury. The roe of 1 fish is enough for 4 to 6 toasts.
Notes
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