Cod's Roe
From A year's cookery, 1880
Serves 2
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 34. The excerpt below is the record exactly as published.
Cod’s Roe. Buttered Toast. Dry Toast. Marmalade. Brown and White Bread and Butter. Bread and Milk. Luncheon. Cold Boiled Beef. Endive Salad. Sweet Macaroni. Dinner. Onion Soup (made of the liquor in which the beef was boiled). . Beef Steak and Oyster Die. Potatoes and Large Savoy. Rice Pudding. Cheese. Marketing. For the Day.— Two pounds and a half of tender Steak (see January 1st) ; half an Ox Kidney ; one tin preserved Oysters, or, if preferred, two dozen fresh Oysters ; one pennyworth of Parsley ; Endive, Beetroot, Potatoes, Savoy ; half a pound of Macaroni. For To-morrow. — One tin of Collared Tongue ; Bloaters (see Note 2, January 2nd). Breakfast. — Marrow Toast — Put the pieces of marrow into a stew-pan with a little water, highly salted. Let it boil for a minute, then drain away the liquor. Have ready one or two slices of toast, A YEARS COOKERY. 39 spread the marrow on these, and put them into a Dutch oven before a clear fire for about five minutes. Take the toast up, sprinkle over it a little pepper, salt, and finely-chopped parsley, and serve as hot as possible. Cod’s JRoe. — Drain the slices of roe from the pickle, dry them and flour them. Break an egg, and separate the yolk from the white. The yolk may be used for Dutch sauce. Beat the white lightly, pass the slices of roe through it, and cover them with seasoned bread¬ crumbs. Fry them in hot fat till they are brightly browned ( see Fried Whiting, January 17th) ; drain them on kitchen paper, and pour over them a little Dutch sauce (May 14tli), or, if preferred, anchovy (July 17th) or parsley sauce
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