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Herrings, Roes of, on Toast

Take the soft roes of six herrings, wash them well in cold salt water, and put them in a deep fire-proof dish. Put half a pint of boiling water and a wine-glassful of French vinegar into a small saucepan; add a pinch of salt, six peppercorns, and three bay-leaves. Set this on the fire, and, as soon as it boils, skim it, and strain it over the roes. Cover the dish with a buttered paper, and put it in a moderately hot oven for ten minutes. Make six pieces of toast, and while hot butter them on both sides. Drain the roes, lay one on each piece of toast, put little pieces of butter over them, and return to the oven for five minutes. Take them out, squeeze a few drops of lemon-juice over each, sprinkle them with a little chopped parsley and cayenne, and serve hot.