Roman Supreme
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 189. The excerpt below is the record exactly as published.
Roman supreme. — As No. 27, but mask each fillet with the following preparation : Take 2 units tomato conserve, 1 unit strong gravy, 4 unit salad oil. Pleat over a gentle fire, stir in 2 units yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.