fried Cod’s Roe (Soft).— Put a large soft roe into -1- pint of
boiling water, with 1 table-spoonful of vinegar, 1 pinch of salt,
and a dust of pepper, and boil for ten minutes; then take it
out, and put it on a strainer to drain. Beat up an egg, take
half of it, put it in a basin, and dip the roe into it so as to
cover it all over. Have ready some raspings and breadcrumbs
mixed, dip the roe into this, plunge it into a frying-pan of
boiling fat✪ Fried Cod’s Roe (Soft), and fry it on one side till brown ; then turn, it
over and fry the' other side. Place it on a dish, and serve
with butter sauce flavoured with anchovy essence, or a little
plain butter sauce seasoned with lemon-juice and cayenne
pepper.
Scalloped Cod’s Roe. — Cook about jib. of roe as for Cod’s Roe
a t a Holdandaise. .Take 1 teaspoonful each of flour and
cornflour and mix them with 1 table-spoonful of water ; next
take 3 teaspoonfuls of the liquor in which the roe was boiled
while it is still at boiling point, stir it into the flour mixture,
adding |oz. of butter, 1 teaspoonful of essence of anchovy,
and a little cayenne pepper, and put it over a brisk fire,
stirring until it gets quite thick. Mask the roe with this,
and put it on a dish well buttered and sprinkled with sifted
breadcrumbs. Spread out the roe evenly, and cover with
more breadcrumbs seasoned with salt and pepper, to about
lin. in thickness; melt a little butter✪ Scalloped Cod’s Roe, spread it over the
top, and then bake for twenty minutes in a quick oven. If
it is not well browned in this time, use a salamander to
finish it.
Stewed Cod’s Roe. — Put the roe in a saucepan and cover it
with equal quantities of vinegar and water, place it over the
fire until boiling', then drain it. Put the roe in another
saucepan with a bunch of sweet herbs, season with salt,
pepper, and a small quantity of grated nutmeg, and cover
with equal quantities of white wine and stock. Boil the roe
for fifteen minutes, then put it on a hot dish. Put Joz. of
butter that has been kneaded with \ table-spoonful of flour
in the cooking-liquor of the roe, and the juice of half a small
lemon, and stir it over the fire. When thickened and boiling,
pour the sauce over, and serve.
Cod’s Sounds. — These are gelatinous fringes that
run along each side of the backbone on the inside of the
belly. They are highly esteemed by invalids and others
as a nutritious luxury. There are various ways of pre-
paring them for the table.
Boiled Cod’s Sounds. — (1) Take six sounds and soak them in
cold milk-and-water for several hours ; then boil them in some
more milk-and-water until they are quite tender. Take them
out, drain, and put them on a dish with a folded napkin
or dish-paper spread over it, and serve egg sauce with
them.
(2) Boil the sounds as in No. 1, and cut them into pieces,
but not too small. Make some egg sauce, put the pieces of
sound into a pan with it, and place the pan on a gentle fire,
continually shaking it until the fish is quite done. Arrange the
sounds on a dish in the form of a pyramid, pouring the sauce
over, and surround the dish with a garnish of boiled parsnips
cut into neat shapes. ✪ Stewed Cod’s Roe
Page 433 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fried Cod's Roe (Soft).— Put a large soft roe into -1- pint of boiling water, with 1 table-spoonful of vinegar, 1 pinch of salt, and a dust of pepper, and boil for ten minutes; then take it out, and put it on a strainer to drain. Beat up an egg, take half of it, put it in a basin, and dip the roe into it so as to cover it all over. Have ready some raspings and breadcrumbs mixed, dip the roe into this, plunge it into a frying-pan of boiling fat, and fry it on one side till brown ; then turn, it over and fry the' other side. Place it on a dish, and serve with butter sauce flavoured with anchovy essence, or a little plain butter sauce seasoned with lemon-juice and cayenne pepper.
Scalloped Cod’s Roe. — Cook about jib. of roe as for Cod's Roe a la Hollandaise. .Take 1 teaspoonful each of flour and cornflour and mix them with 1 table-spoonful of water ; next take 3 teaspoonfuls of the liquor in which the roe was boiled while it is still at boiling point, stir it into the flour mixture, adding |oz. of butter, 1 teaspoonful of essence of anchovy, and a little cayenne pepper, and put it over a brisk fire, stirring until it gets quite thick. Mask the roe with this, and put it on a dish well buttered and sprinkled with sifted breadcrumbs. Spread out the roe evenly, and cover with more breadcrumbs seasoned with salt and pepper, to about 1in. in thickness; melt a little butter, spread it over the top, and then bake for twenty minutes in a quick oven. If it is not well browned in this time, use a salamander to finish it.
Stewed Cod’s Roe. — Put the roe in a saucepan and cover it with equal quantities of vinegar and water, place it over the fire until boiling, then drain it. Put the roe in another saucepan with a bunch of sweet herbs, season with salt, pepper, and a small quantity of grated nutmeg, and cover with equal quantities of white wine and stock. Boil the roe for fifteen minutes, then put it on a hot dish. Put Joz. of butter that has been kneaded with \ table-spoonful of flour in the cooking-liquor of the roe, and the juice of half a small lemon, and stir it over the fire. When thickened and boiling, pour the sauce over, and serve.
Cod’s Sounds. — These are gelatinous fringes that run along each side of the backbone on the inside of the belly. They are highly esteemed by invalids and others as a nutritious luxury. There are various ways of preparing them for the table.
Boiled Cod’s Sounds. — (1) Take six sounds and soak them in cold milk-and-water for several hours ; then boil them in some more milk-and-water until they are quite tender. Take them out, drain, and put them on a dish with a folded napkin or dish-paper spread over it, and serve egg sauce with them.
(2) Boil the sounds as in No. 1, and cut them into pieces, but not too small. Make some egg sauce, put the pieces of sound into a pan with it, and place the pan on a gentle fire, continually shaking it until the fish is quite done. Arrange the sounds on a dish in the form of a pyramid, pouring the sauce over, and surround the dish with a garnish of boiled parsnips cut into neat shapes.
Records on this page
Fried Cod’s Roe (Soft)Scalloped Cod’s RoeStewed Cod’s Roe