Roes, Herring, in Cases

Ingredients

• eight very fresh soft-roed herrings
• a little pepper
• a little salt
• rasped bread
• finely-chopped parsley
• small bits of butter

Method

1. 1

   Spread butter in a paper case.

2. 2

   Broil herrings, take out roes, place in case.

3. 3

   Sprinkle with pepper, salt, bread crumbs, parsley, and butter.

4. 4

   Bake in a hot oven, add maitre d'hotel sauce and lemon juice before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1589. The excerpt below is the record exactly as published.

Roes, Herring, in Cases (Ude's way). — Have a paper case, either round or square — its size must be suited to the dish you are going to use — spread some butter over the bottom. Broil eight very fresh soft-roed herrings, and when well done take out the roes, and put them, without breaking, into the case. Sprinkle over them a little pepper, salt, rjispod bread, and finely-chopped parsley ; put a few small bits of butter over them in different places, and bake them in a hot oven. When they are done, put a little maitre d'hotel sauce into the case, with the juice of a lemon. Send up quite hot, and very firm. This dish can never be properly prepared if you wash the herrings : scale them very well, and wipe them first with a damp cloth, and afterwards with a dry one, then broil them sharply, so as to keep the soft roe very firm. The case should be made of strong foolscap paper. Roes, Mackerel, in Cases.— Take six very fresh soft-roed mackerel. Broil them till well done, then take the roes from them, and put them into small cases with parsley chopped fine, a little rasjjed crust of bread, salt, pepper, and a little butter; then put them into the oven; when they are very hot, send them to table with a little white sharp sauce, and the juice of a lemon. This will only make a small dish : when you want to make it larger, put more soft roes, and use the mackerel for fillets as a fish-dish. Roes, Mackerel, Timballe of (a la Sefton). — Take the soft roes of four large mackerel. Do not wash the fish, for the roes would then turn black and soft. Put the roes in melted butter, without any salt ; cover them M-ith the butter, and either bake them in the oven, or let them sweat on a stove. Take c^tre not to break them. When they are done, lay them on a sheet of white paper to drain ; dust a little salt

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