Cod Roes in Tomato Sauce

Ingredients

• one or two cods' roes
• one ounce of butter
• yolks of two eggs beaten
• half a teaspoonful of salt
• a little cayenne
• a grate of nutmeg
• two dessertspoonfuls of tomato sauce
• some slices of toast

Method

1. 1

   Wash and boil the cods' roes until soft, then slice.

2. 2

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

3. 3

   Mix well and thicken over heat.

4. 4

   Soak the roe slices in the sauce, place on toast, pour sauce over, and bake briefly.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 72. The excerpt below is the record exactly as published.

Cod roes in Tomato Sauce. — Take one or two cods' roes, wash well and be careful not to break them. Boil till quite soft, drain from the water, and when cold cut into slices about half an inch thick. Take one ounce of butter, warm it over the fire in a stewpan, stir into it the yolks of two eggs beaten, half a teaspoonful of salt, a little cayenne, a grate of nutmeg, and two dessertspoonfuls of tomato sauce ; mix well, and stir over fire to thicken. Put in the slices of roe, and let them soak for a few minutes ; have some slices of toast

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