Baked Soft Roes of Herrings
From Cassell's dictionary of cookery, 1892
Serves 4
Time: a quarter of an hour to bake. Sufficient for two or three persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 721. The excerpt below is the record exactly as published.
the soft roes out of six or eight newly- boiled fresh herrings, sprinkle them over with a little pepper and salt, grated bread-crumbs, and finely-minced paraley. Put them into a dish, place little lumps of butter here and there over them, and bake in a hot oven. Squeeze the juice of a lemon
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