Roe Sauce

Ingredients

• 2 table-sps. cooked roe
• Salt
• pepper
• 1 tea-sp. made mustard
• 1 tea-sp. vinegar
• ½ pt. white or brown sauce
• 1 tea-sp. anchovy or shrimp essence

Method

1. 1

   Remove all skin from the roe, season with pepper, salt, mustard, and vinegar.

2. 2

   Rub through a wire sieve, and add the puree to ½ pint of either white or brown sauce made with fish stock.

3. 3

   Add a little anchovy or shrimp essence, and serve with the fish from which the roe has been taken.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 296. The excerpt below is the record exactly as published.

Roe Sauce 2 table-sps. cooked roe. Salt, pepper. I tea-sp. made mustard. 1 tea-sp. vinegar. | pt. white or brown sauce. 1 tea-sp. anchovy or shrimp essence

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