Devilled Roes
From Home cookery, 1898
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 61. The excerpt below is the record exactly as published.
Devilled Roes. The soft roes of fresh herrings, fried in butter, cayenne and salt to taste. Serve very hot on croutons of fried bread, or small pieces of buttered toast. Garnish with hard-boiled white and yolk of egg, and chopped parsley. 142 Croquettes of Macaroni Cheese. The remains of macaroni cheese. White sauce ... enough to moisten. Grated Parmesan to taste. Egg I. Pepper and salt to taste. Take the cold remains of macaroni cheese, chop small. Mix enough white sauce with the chopped macaroni to moisten it, add grated Parmesan and seasoning to taste, mix in the egg, let it get cold. Make into balls, egg and breadcrumb, and fry. Serve piled high in a dish, with a little grated Parmesan scattered over. Cheese Fingers. Grated cheese 2 oz. Pepper, salt, and cayenne to taste
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