Cod’s Roe with Parsley Sauce
From Cookery for every household, 1914
Serves 2
Other sauces like tomato or anchovy may be used.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 136. The excerpt below is the record exactly as published.
Cod’s Roe with Parsley Sauce (Laitance de Cabillaud a la Maitre d’Hotel) 1 small cod’s roe. 2 or 3 gills parsley sauce. Salt, vinegar
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