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Salted-Herring-Roe Sauce
From The encyclopaedia of practical cookery, 1892
Serves 1
Good with broiled mutton chops or boiled fish.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 106. The excerpt below is the record exactly as published.
Salted-Herring-Roe Sauce. — Boil two or three Salted Herrings, drain them, and carefully pick out the roes ; put For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 764 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Herrings — continued. these in a stewpan with of butter, 1 table-spoonful each of very finely-minced onion and parsley, a few drops of lemon-juice, and a small quantity of cayenne
Cook this with the app: pantry check, scaling, and the assistant.