Devilled Roe and Mackerel Bones
From Salads, sandwiches, and savouries, 1901
Serve very hot.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 35. The excerpt below is the record exactly as published.
Devilled Roe and MacJcerel Bones. — When broiled mackerel is served for dinner, remove the soft roe and the spine after cooking, cut the latter into two-inch lengths, dip in liquefied butter, season thickly with salt, freshly ground black pepper, and devil paste, strew with fine bread-crumbs, and broil till crisp, then ser^'-e on buttered toast
Cook this with the app: pantry check, scaling, and the assistant.