Rocs on Toast I makes a nourishing light supper or luncheon snack. It is very simple to make and consequently is a good choice for meals which have to be prepared quickly.
1 lb. soft herring roes
2 tablespoons seasoned flour, made with
2 tablespoons flour,
½ teaspoon salt,
½ teaspoon black pepper and
½ teaspoon dry mustard
1 oz. butter
4 slices hot buttered toast
1 tablespoon chopped fresh parsley
2 lemons, cut into wedges
Dip each roe in the seasoned flour, to coat it completely. Shake off any excess and set aside.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the roes and cook for 8 to minutes, turning once, or until they are lightly browned and tender. Remove the pan from the heat.
Place the toast on 4 individual warmed serving plates. Arrange the roes on top of the toast slices. Sprinkle the parsley over the rocs, garnish with the lemon wedges and serve immediately.