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Baked Roe
From The Pattern cook-book, 1890
Serves 1
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 41. The excerpt below is the record exactly as published.
BAKED ROE. Drop the roe gently into salted boiling water, and let it boil twenty minutes, but not rapidly. Drain, and lay it on a buttered tin plate. Dredge the roe well with pepper and salt, spread soft butter over it, and lastly dredge plentifully with flour
Cook this with the app: pantry check, scaling, and the assistant.