Baked Shad Roe

Ingredients

• a pint of cream or milk
• salt
• pepper
• butter
• flour
• the shad roes

Method

1. 1

   Make a thick brown sauce by cooking butter and flour together until brown, then adding cream or milk and seasoning.

2. 2

   Boil shad roes for ten minutes, place in a baking dish, pour sauce over, and bake for three-quarters of an hour.

3. 3

   Garnish with parsley and hard boiled egg.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 26. The excerpt below is the record exactly as published.

salt and pepper and thicken with flour rolled in butter; or the flour may be omitted and it may be thickened with an tgg, in which case add butter. MAY 28th ''If you give me any conserves give me conserves of beef." — ^Shakespeare ("Taming of the Shrew"). PUT through a meat grinder, or chop very fine, the tough ends of beefsteak or the unattractive rem- nants of roast beef. Place in a sauce- pan with enough gravy or stock to cover it well, or, lacking these, any meat extract ; season highly with salt and pep- per, a little catsup or Worcestershire sauce, and cook slowly for two or three hours. Pour into a bowl or porcelain dish and when cool set in the ice-box. When cold, slice. Garnish with hard boiled eggs. 94 MAY 29TH «^ 'Would he have a cup of co£fee, or would he prefer sherbet? Sherbet! ... He had, how- ever, an idea that sherbet should be drunk sitting cross-legged, and as he was not quite up to this, he ordered the cofFee." — ^Anthony Trollope ("The Warden"). UPON four teaspoonfuls of good tea, Ceylon or English Break- fast rather than Oolong, pour one quart of boiling water. Cover it closely and allow it to stand five min- utes, then strain and set in a cool place. When the tea is cold put a large piece of ice in the punch-bowl, also a cupful and a half of granulated sugar, and six tablespoonfuls of strained lemon- juice. Add the tea and, just as you serve, a pint of ApoUinaris, or carbonated water. MAY 30TH "Some arrowroot of a very superior quality was speedily despatched." — Jane Axjsten (* Emma"). ARROWROOT is not only ex- cellent for gruels and blanc- manges, but the most delicate thickening for soups. A good broth is made by stirring two teaspoonfuls of arrowroot into a little cold water imtil 95 smooth, then adding it to strong con- somme. It improves the flavor and increases the nutritious quality of the soup. MAY 31ST "That I may reach that happy time The kindly gods I pray, For are not ducks and peas in prime Upon the last of May?" —Thackeray ("Poems"). HALF roast a duck; put it into a stew-pan with a pint of beef gravy, a couple of leaves of sage and a leaf of mint cut small, pepper and salt and an onion (minced). Simmer fifteen minutes and skim. Add one quart of green peas. Cover closely and cook half an hour longer. Put in a piece of butter and a couple of table- spoonfuls of flour, boil through and serve in one dish. JUNE 1ST "I know where wild strawberries abound." — Chaelotte Bronte ("Shirley"). STRAWBERRIES are too delicate to brandy acceptably, but an old English way to preserve them is to fill a pint jar with the berries, sifting 96 through them three heaping tablespoon- fuls of granulated sugar and pour in as much Madeira or sherry as the jar will hold. The wild strawberries, with their rich flavor, are particularly good for this. JUNE 2D "After all, Gandrin, when we lose the love-letters, it is some consolation that UUiances de carpes and sauiis de foie gras are still left to fill up the void in our hearts." — ^Lord Lytton ("Parisians"). AMERICAN hearts must be con- soled by the roe of shad instead of the roe of carp. The most de- licious way of cooking this delicacy is to fry it, but for those who rebel against fried food the following method may be recommended. Make a thick brown sauce by cooking butter and flour to- gether in equal quantities until a rich brown, then adding a pint of cream or milk and salt and pepper. Boil the shad roes

Cook this with the app: pantry check, scaling, and the assistant.