2

Roes

4d.

1

gill Tomato Sauce

2d.

Cayenne

2d.

3

slices Toast

1

Egg

Nutmeg and Salt

Total Cost - 8d. Time - 40 Minutes.

Cods' roes are the best for this dish, but any roes will do. Wash them well, cover with cold water seasoned with salt, and boil for half an hour, or longer if the roes are large. Take them up and stand away till cold, then cut into slices about half an inch thick. Make some tomato sauce by recipe given elsewhere; when it is boiling, season with cayenne, nutmeg, and salt; stir in the yolk of an egg, lay in the slices of roe, cover down until hot through. Cut the toast into as many pieces as there are slices of roe, stand them in a dish, and put on each some roe. Make the sauce very hot, pour it over, and serve at once.