Cassell's dictionary of cookery

Roe Sauce for Fish.— Take the soft roes of any fish previously boiled or fried, clear away the skin, and bruise them well with the back of a wooden spoon. jNIix with them a dessert- spoonful of mixed mustard, a dessertspoonful of anchovy sauce or walnut pickle, a tea-spoonful of chilli vinegar, and a little pepper and salt. Rub the mixture till smooth, and stir it "into half a pint of melted butter. If preferred, a table-spoonful of plain vinegar may be substituted for the chilli vinegar, and a spoonful of ketchup for the anchovy or pickle. Or bruise the boiled roes as before, and beat up with them the yolk of an egg, a spoonful of fennel and another of parsley, both scalded and chopped, and a little pepper and salt. Stir the preparation into melted butter. Time, a few jninutes to prepare. Sufiicient for five or six persons. Roebuck. — The roebuck or common roe is ■of a reddish brown colour, and though small is elegant in shape, and nimble. Plainly dressed it is not worth much, but when marinaded, larded, or jugged, it is very good. The roebuck has been long extinct in England, but is still found in the Highlands of Scotland. It is also found generally throughout continental Europe, and some parts of Asia. In Louisiana the roebuck was once very common, and was larger than that of Europe. The flesh has been compared in flavour to mutton. Roebuck, Braised.— Saw the shank and spine bones from a haunch of roebuck, pare away the skin from the upper part of the leg and the loin, and lard these bare portions closely and evenly with strips of bacon about six inches long and a quarter of an inch thick. These lardons may be seasoned with pepper, salt, and powdered herbs. Place the haunch in a braising-pan, pour over it as much stock as _ will cover it, and add two carrots, tlu-ee onions, two turnips, four or five outer sticks of celery, a bunch of sweet herbs, a blade of mace, two cr three cloves, and half a tea-spoonful of peppercorns. Set the braisiere over a gentle tire, let its contents simmer very softly, and baste frequently till the meat is done enough. Drain it, and put it in the oven for a short time. Strain the liquor, and boil it down till thick. Baste the haunch with this until it has a bright glazed appearance, and serve as hot as possible. Garnish the dish with glazed carrots and onions. Time, three to four hours. Probable cost, Is. 4d. to 2s. per pound. Sufiicient for eight or ten persons. Roebuck, Cutlets of .—Divide a neck of roebuck into cutlets, trim them neatly, flatten with a cutlet bat, and season with pepper and salt. Dip the cutlets first into clarified butter, and afterwards into bread-crumbs. Butter the bars of the gridiron, and broil the cutlets over a gentle fire, turning them frequently to preserve the gravy. Serve with a little piquant sauce poured round them. Time to broil the cutlets, ten to twelve minutes.