Broiled Shad Roe
From The blue ribbon cook book, 1904
Serve with maitre de hotel butter.
Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 13. The excerpt below is the record exactly as published.
BROILED SHAD ROE. Wash and dry the roe, then broil them very slowly and keep them moistened with butter to prevent the skin from breaking. They may also be cooked by sauteing -in butter. Cook them brown, cover the top with butter, pepper, salt, and a little lemon juice, and sprinkle with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.