Saute Shad Roes

Ingredients

• two tablespoons of butter
• a tablespoon of lemon juice

Method

1. 1

   Prepare shad roes by parboiling them ten minutes in salted water with a tablespoon of lemon juice added to the water.

2. 2

   When done, blanch them in cold water, and they are ready for the chafing-dish.

3. 3

   Put butter in blazer, and when hot lay in the pair of roes, and cook and turn to brown them evenly.

4. 4

   When done, take them out and add a little more butter to blazer, and when melted add one teaspoon Worcestershire sauce and a little lemon juice, and pour over each service, with a slice of lemon to garnish.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 146. The excerpt below is the record exactly as published.

Saute Shad Roes. Prepare shad roes by parboiling them ten minutes in salted water with a tablespoon of lemon juice added to the water. When done, blanch them in cold water, and they are ready for the chafing-dish. Put two table- 330 SCIENTIFIC COOKING. spoons of butter in blazer, and when hot lay in the pair of roes, and cook and turn to brown them evenly. When done, take them out and add a little more butter to blazer, and when melted add one teaspoon Worcester- shire sauce and a little lemon juice, and pour over each service, with a slice of lemon to garnish. Sardines. Free one dozen sardines from oil by laying them on paper, and scrape off the skin carefully so as not to break them. Put two tablaspoons of butter in chafing- dish ; when hot, put in sardines, turn carefully, and brown on both sides. When done, season with salt, pepper and lemon juice, and serve on toast. Oysters Panned. Clean and prepare twenty-four large oysters. Put two tablespoons of butter

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