Caviare and Mock Caviare
From Cassell's dictionary of cookery, 1892
Serves 4
Time to prepare is about half an hour.
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 327. The excerpt below is the record exactly as published.
Caviare and Mock Caviare. — The true caviare must be bought. It is usually 8a eaten as a relish, with dry toast, pepper, lomon- juice or vinegar and oil. When fresh, the taste is rather like that of oysters. It is made of the roe of sturgeon or salmon. Mock caviare is made by pounding boned anchovies, with a clove of garlic ; then mbcing witli the paste lemon- juice or vinegar, salt, cayenne, and a few drops of salad-oil
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