Cod's Roes

Ingredients

• One or more cod's roes
• 13^1/2 oz. of butter
• 2 eggs
• 1 teaspoonful of salt
• 1 pinch of cayenne pepper
• 1 grate of nutmeg
• 1 dessertspoonful of tomato sauce or vinegar

Method

1. 1

   Boil 1 or more cod's roes, according to size, till quite set and nearly done.

2. 2

   Take them out of the water, and when cold cut them into slices 1/2 inch thick.

3. 3

   Now put into a small stewpan 1^1/2 oz. of butter; when made liquid over the fire, take it off and stir into it the yolks of 2 eggs, a small teaspoonful of salt, a pinch of cayenne pepper, a grate of nutmeg, and a dessertspoonful of tomato or Mogul sauce, or the vinegar from any good pickle.

4. 4

   Mix all well together and stir it over the fire for 2 or 3 minutes to thicken.

5. 5

   Dip the slices of cod's roe in this sauce to take up as much as they will, lay them in a dish, pour over them any of the sauce that may be left, put the dish into the oven for 10 minutes, and send to table very hot.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 12. The excerpt below is the record exactly as published.

Cod's Roes — One or more cod's roes, 13^ oz. of butter, 2 eggs, 1 teaspoonful of salt, 1 pinch of cayenne pepper, 1 grate of nutmeg, 1 des- sertspoonful of tomato sauce or vinega

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