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Fish Roes, Broiled
From The household cook book, 1902
Serves 2
Spread with butter or pour over any preferred fish sauce.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 53. The excerpt below is the record exactly as published.
FISH ROES, BROILED.— Parboil the roes for 10 or 15 minutes in slightly salted water to harden them, drain on a cloth, and wipe them dry; dip in beaten egg, roll in cracker-crumbs, and broil over a clear fire of coals until well browned on both sides; place them on a hot - platter, spread them with butter
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