Roes, Salted (a substitute for Caviare)

Ingredients

• a pound and a half of spawn
• a quarter of a pound of salt
• twelve drops of spirit of nitre
• pounded saltpetre

Method

1. 1

   Wash roes in milk and water, then cold water.

2. 2

   Drain, sprinkle salt, let brine for two days.

3. 3

   Dry by the fire for ten to twelve hours, crush, press into a jar with spirit of nitre and saltpetre.

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, Salted (a substitute for Caviare). — The roes for this purpose should be taken from a fish about to spawn. Wash the roes first in milk and water, and afterwards in cold water, and clear them perfectly from fibre. Drain them thoroughly, and sprinkle a quarter of a EOL ( 766 ) EOL pound of salt upon each pound and a half of , spawn. Let them lie in the brine for two days, turning them over occasionally. Lay them on a board placed in front of the fire, and distant about a yard from it, and let them remain for ten or twelve hours till they are quite di-y. Crush them well with a weight, and press them into a perfectly dry jar. Put on each pound and a half of spawn twelve drops of spirit of nitre and as inuch pounded saltpetre

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