Salmon Roes, Caviare of
From Cassell's dictionary of cookery, 1892
Serves 4
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 1682. The excerpt below is the record exactly as published.
Salmon Roes, Caviare of.— Wash the roes thoroughly in milk and water, and drain them till dry. Let them lie in salt for two days. A pound of spawn will require two ounces and a half of salt. Take them up, lay them on a board before the fire, and let them remain for some hours. Crush them with a roller, and with every pound of spawn put eight drops of spirit of nitre and as much pounded saltpetre as will cover a sixpence
Cook this with the app: pantry check, scaling, and the assistant.