Bloater Roes

Ingredients

• some bloater roes
• a little butter
• a dust of salt
• a dust of cayenne pepper
• very hot buttered toast

Method

1. 1

   Boil the bloater roes, pound them in a mortar, mix with butter, salt, and cayenne pepper, then spread on hot buttered toast.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.

Bloater Roes. Take some bloater roes, either hard or soft, boil them ; then pound them in a mortar and roll them up with a little butter, and a dust of salt and cayenne pepper, and then spread on very hot buttered toast. Stuffed Bloaters. Remove the roes from some bloaters, and pound them in the mortar, take away all bones from the E 50 TEMPTING DISHES. fish, add to the roes a couple of tablespoonfuls cf bread-crumbs, some minced parsley, and a teaspoon- ful of sweet herbs chopped fine, a little finely grated lemon-peel. Stuff the bloaters with this and fasten with a skewer, and bake, and serve very hot. Breakfast Dish. Take three tomatoes, slice them and put them in a stewpan with a little butter, a little finely chopped ham, pepper and salt, and let them cook for a few minutes ; then add two raw eggs and stir all together for a few minutes till the eggs set, then serve on buttered toast with a little finely chopped parsley sprinkled over the top. Cabbage a la Creme. Boil cabbage till tender. Drain it. When it is perfectly cold drain it a second time, then chop up, and mix with it a tablespoonful of butter, a well-beaten egg, pepper, salt, and half a teacupful of milk or cream. Stir all well. Then bake brown in a pudding dish. Serve hot in the dish in which it is baked. The dish should be buttered or greased. Cabbage and Tomato. Boil and chop finely some young cabbage, as little water as possible should be used ; when quite tender add half the quantity of hot stewed tomatoes. Boil together for a feiv minutes. Season with a little salt and pepper, and pour a little white sauce over. TEMPTING DISHES. 5i Fried Celery. Cut the white pieces of the celery into lengths of four inches, and sprinkle with salt and pepper ; dip them into beaten egg, then bread-crumb them, and fry quickly in very hot fat ; drain, and then serve. 1 Celery a la Parmesan. Stew some celery in milk till tender ; then make a white sauce, into which grated Parmesan should be mixed, and then place the celery on the dish it is to be served in. Pour the white sauce over, then a layer of grated Parmesan, then a thin layer of bread-crumbs, and over all arrange some little pieces of butter, salamander, and serve. n Champignons k la Bordelaise. Take half-a-pound of fresh mushrooms of good size, peel and place them in an earthenware dish with plenty of pepper and salt to season, also a small piece each of garlic and parsley. Place the dish in the oven and baste continually with melted butter ; remove after an hour’s cooking, and broil each mushroom slightly over a moderate fire. Make a sauce of the liquor contained in the baking- dish by adding flour and butter. Cheese Custards. Take two ounces of grated cheese, three tea- spoonfuls of milk or cream, one egg well-beaten, a little cayenne and salt to taste. Beat all well 52 TEMPTING DISHES. together, bake in a small dish in a gentle oven for fifteen or twenty minutes, and serve very hot. Cheese Pudding. Beat up two eggs ivell ; mix in three ounces of grated cheese. A little salt, cayenne, made mustard and a little milk. Thoroughly mix and pour into a buttered pie-dish and bake. Cheese Tartlets. Beat up the yolk of an egg ; mix with it two tablespoonfuls of grated Parmesan cheese, a dust of cayenne pepper

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