Elisabeth Ayrton

Soft Roes with Bacon

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

John Simpson, cook to the Marquis of Buckingham, seems first to have made use of very small silver ‘skuets’ to serve various hot savouries.

Ingredients

  • 1 small skewer per person
  • 1 rasher streaky bacon per person
  • ½ a soft roe per person
  • butter

Method

Scald and lightly cook the roes as in recipe for Soft Roes en Caisse. Lift, drain and divide each roe into six. Cut the rind from the bacon, press each rasher out as thin as possible and divide into three. Roll a piece of roe in each piece of bacon. Carefully put on to skewers, and grill under a very