Cod Roe
From Cassell's dictionary of cookery, 1892
Serves 3
Time: 8 minutes to boil, 8 minutes to fry. Allow 3-4 slices per person.
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 394. The excerpt below is the record exactly as published.
Cod Roe. — Parboil the roe, in salt and water, and vinegar. Cut it into thin slices, and dip each slice into frj-ing batter. Fry in hot butter or oU until lightly browned. Drain, and serve them on a hot napkin, with a garnish of sliced lemons and parsley
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