Roe Sauce for Fish
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six persons.
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 1587. The excerpt below is the record exactly as published.
Roe Sauce for Fish.— Take the soft roes of any fish previously boiled or fried, clear away the skin, and bruise them well with the back of a wooden s^joon. jNIix with them a dessert- spoonful of mixed mustard, a dessert- spoonful of anchovy sauce or walnut pickle, a tea-spoonful of chilli vinegar, and a little pepper and salt. Rub the mixture till smooth, and stir it "into half a pint of melted butter
Cook this with the app: pantry check, scaling, and the assistant.