pescatariannut-freeegg-freesoy-freeshellfish-free
Carp Roe
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake, a few minutes.
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 316. The excerpt below is the record exactly as published.
Carp Roe. — Put the roe of three or four carps into a stewpan, strew a little salt over them, and cover with ^inega^. Boil them for ten or fifteen minutes, then chop them up '\\dth CAR ( 108 ) CAB half their bulk in bread-crumbs, the finely- chopped rind of a lemon, a little salt and cayenne, and a little grated nutmeg. Make them up into cakes, and bake in a Dutch oven, with a little butter
Cook this with the app: pantry check, scaling, and the assistant.