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Roes of Fish for Garnishing
From Cassell's dictionary of cookery, 1892
Serves 4
A spoonful sprinkled over white fish improves appearance.
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 1590. The excerpt below is the record exactly as published.
Roes of Fish for Garnishing.— Take the roes of fresh salmon, cod, or other largo fish
Cook this with the app: pantry check, scaling, and the assistant.