Elisabeth Ayrton

Soft Roes on Toast

Preparation info

  • For breakfast or lunch,

    2 or 3

    roes.

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

For a savoury, half a roe per person.

Ingredients

  • butter
  • salt and pepper
  • hot fresh toast
  • a little chopped parsley

Method

Melt the butter in a frying pan so that it is about ⅛ inch (½ cm.) deep, and when it is liquid but not foaming, lay in the roes, season and cook very gently, turning once, for 3 or 4 minutes. Lift on to ho