Roe Sauce

Ingredients

• kettle of boiling water
• allow them to simmer for twenty minutes
• a quarter of a pound of butter
• a gill of cream or milk
• a level teaspoon salt
• ten drops of onion juice
• a quarter of a teaspoon mace

Method

1. 1

   Wash roe, simmer in boiling water, drain, and mix with butter over hot water.

2. 2

   Add cream, salt, onion juice, and mace.

3. 3

   Serve in a sauce-boat.

As published

This recipe was extracted from Council cook book (1908), page 11. The excerpt below is the record exactly as published.

Roe Sauce. Wash the roe, throw them into a kettle of boil- ing water and allow them to simmer for twenty minutes ; drain, put them in a bowl, and with a silver When you need a Plumber quickly telephone to FRED T. KNOLES, 2000 Fillmore Street. Telephone West 1855 40 COUNCIL COOK BOOK. fork remove carefully all membrane; add a quarter of a pound of butter, and heat over a^ pan of hot water. When thoroughly hot, add a gill of cream or milk, a level teaspoon salt, ten drops of onion juice, a quarter of a teaspoon mace

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