Pried Cod’s Roe

Ingredients

• Take a hard Cod’s roe
• 1 teaspoonful of salt
• 2 teaspoonfuls of vinegar
• a little pepper
• ground cloves
• nutmeg
• allspice
• butter
• cupful of gravy
• 1 table-spoonful of chopped capers

Method

1. 1

   Take a hard Cod’s roe and boil it in salted water until it is quite firm.

2. 2

   Let it get cold, cut it into slices 1/2 inch thick, and put these into a pickle of bay-salt, saltpetre, salt, pepper, ground cloves, nutmeg, and allspice mixed with vinegar.

3. 3

   Let them remain for a day, turning occasionally.

4. 4

   Drain, dry, brush with egg, dip in breadcrumbs mixed with salt, pepper, and parsley, then fry in butter until brown.

5. 5

   Serve with gravy thickened with flour and essence of anchovy.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 432. The excerpt below is the record exactly as published.

Pried Cod’s Roe (Hard).' — Take a hard Cod’s roe and boil it in salted water until it is quite firm. Let it get cold, cut it into slices jin. thick, and put these into a pickle of a little bay-salt and saltpetre, 1 teaspoonful of salt, a little pepper, ground cloves, nutmeg, and allspice, - mixed with 2 teaspoonfuls of vinegar, and let them remain for a day, giving them now and then a turn over. Take them out, put them to drain, dry well, brush over with egg, and dip them into breadcrumbs mixed with a little salt, pepper, and finely-chopped parsley ; then put them into a frying-pan with 'butter, and fry them to a brown colour. Place on a dish, and pour round them some sauce made with 1 tea- For details respecting Culinary Processes , Utensils, Sauces, &'c., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 419 Codfish — continued. cupful of gravy and a few drops of essence of anchovy, thickened with a little flour and 1 table-spoonful of chopped capers

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