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Roes, Herring, on Toast

Take the soft roes of six herrings, wash them well in cold salted water without breaking them. Put them into a deep dish. Put into a small saucepan half a pint of boiling water and a wineglassful of French vinegar; add a pinch of salt, six peppercorns, and three bay-leaves. As soon as it boils, skim it, and strain it over the roes. Cover the dish with a buttered paper, and put in the oven. Cook for ten minutes, then drain the roes, and put them on hot buttered toast, one roe on each piece of toast. Squeeze a few drops of lemon-juice over each, and sprinkle a little chopped parsley and cayenne pepper over them. Probable cost, 10d.