Scalloped Cod’s Roe

Ingredients

• about 1 lb. of roe
• 1 teaspoonful of flour
• 1 teaspoonful of cornflour
• 1 table-spoonful of water
• 3 teaspoonfuls of the liquor
• 1/2 oz. of butter
• 1 teaspoonful of essence of anchovy
• a little cayenne pepper
• more breadcrumbs
• melt a little butter

Method

1. 1

   Cook the roe as for Cod’s Roe a la Holdandaise.

2. 2

   Mix flour and cornflour with water, stir in boiling liquor, add butter, essence of anchovy, and cayenne pepper.

3. 3

   Cook until thick.

4. 4

   Mask the roe with this mixture, place in a buttered dish, cover with seasoned breadcrumbs, spread with melted butter, and bake for twenty minutes.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 433. The excerpt below is the record exactly as published.

Scalloped Cod’s Roe. — Cook about jib. of roe as for Cod’s Roe a t a Holdandaise. .Take 1 teaspoonful each of flour and cornflour and mix them with 1 table-spoonful of water ; next take 3 teaspoonfuls of the liquor in which the roe was boiled while it is still at boiling point, stir it into the flour mixture, adding |oz. of butter, 1 teaspoonful of essence of anchovy, and a little cayenne pepper, and put it over a brisk fire, stirring until it gets quite thick. Mask the roe with this, and put it on a dish well buttered and sprinkled with sifted breadcrumbs. Spread out the roe evenly, and cover with more breadcrumbs seasoned with salt and pepper, to about lin. in thickness; melt a little butter

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