Roe of Turbot
From Cassell's dictionary of cookery, 1892
Serves 2
Time to bake the roe is fifteen to twenty-five minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2048. The excerpt below is the record exactly as published.
the roe as lightly as possible. Blanch and cut it into slices. Put it into a buttered dish, bake it until done enough, and keep it well basted during the process. Put it on a hot dish, and pour over it as much nicely-flavoured white sauce as wiU cover it
Cook this with the app: pantry check, scaling, and the assistant.