Mackerel Roes in Cases

Ingredients

• a lump of butter
• a minced shallot
• three or four chopped mushrooms
• 1 tablespoonful each of minced parsley
• 1 tablespoonful of flour
• the strained juice of half a lemon
• about 1 breakfast-cupful of stock

Method

1. 1

   Boil roes in salted water with vinegar, drain.

2. 2

   Fry shallot in butter, add mushrooms, parsley, flour, lemon juice, and stock; season and thicken.

3. 3

   Oil paper cases, add sauce, roes, and cover with remaining sauce.

4. 4

   Bake for ten minutes.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 440. The excerpt below is the record exactly as published.

1 table-spoonful of Hour. Boil up, and add the juice of a lemon and the beaten yolks of two or three eggs ; when it is all thoroughly warm, turn it out on to a dish, with a circle of mashed potatoes or boiled rice round, and serve. Care must be taken not to let the liquor boil after the eggs have been put in, or it will curdle. Mackerel Roes in Cases. — Use soft roes of Mackerel, and pour over them boiling salted water with a dash of vinegar in it ; in five minutes’ time take them out of the water and drain on a cloth. Put a lump of butter in a stewpan with a minced shallot, fry it for a few minutes, then put in three or four chopped mushrooms, 1 table-spoonful each of minced parsley and flour, the strained juice of half a lemon, and about 1 breakfast-cupful of stock

Cook this with the app: pantry check, scaling, and the assistant.