Home › The Principles of Cookery › Roe Savoury

Roe Savoury

Take the soft roes from four bloaters; cook in the oven; then pound them in a mortar with two ounces of butter, a little cayenne, and three peppercorns. Spread the mixture on rounds of hot toast, lay a fried egg on top of each, sprinkle a little minced parsley over, and serve. Probable cost, 7d.