Coci’s Roes

Ingredients

• 1 or more cod’s roes
• 11% oz. of butter
• 2 eggs
• I teaspoonful of salt
• I pinch of cayenne pepper
• I grate of nutmeg
• I dessertspoonful of tomato or Mogul sauce or vinegar

Method

1. 1

   Boil the cod’s roes until set.

2. 2

   Cut into slices.

3. 3

   Melt butter, stir in egg yolks, salt, cayenne, nutmeg, and sauce.

4. 4

   Heat for a few minutes.

5. 5

   Dip roe slices in sauce, place in a dish, pour remaining sauce over, and bake for ten minutes.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 12. The excerpt below is the record exactly as published.

Coci’s Roes—lIngredients—1 or more cod’s roes, 11% oz. of butter, 2 eggs, I teaspoonful of salt, 1 pinch of cayenne pepper, I grate of _ nutmeg, I dessertspoonful of tomato or Mogul sauce or vinegar. Boil one or more cod’s roes, according to size, till quite set and nearly done. Take them out of the water, and when cold cut them into slices three-quarters of an inch thick. Now put into a small stewpan one and a half oz. of butter ; when made liquid over the fire, take it off and stir into it the yolks of two eggs, a small teaspoonful of salt, a pinch of cayenne pepper, a grate of nutmeg,

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