Fried Shad Roe
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 65. The excerpt below is the record exactly as published.
pepper to each layer of fish, beginning and ending with potatoes. Cover with a sauce made of three cupfuls of milk and three beaten eggs. Lastly adding one-half of a cupful of fine bread- crumbs mixed with one teaspoonful of drawn butter. Bake about forty minutes. Serve hot. J. J. M. SHAD ROE— FRIED. The roes of shad can be served with the fish or alone. Before boil- ing the shad place the roes in a spider of hot fat. Season with pepper and salt
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