Scalloped Cods’ Roes

Ingredients

• 8 oz. cods’ roes
• 1 tablespoon vinegar
• 4 pint cold water
• breadcrumbs
• seasoning
• 1 oz. margarine
• 1 oz. flour
• 4 pint milk

Method

1. 1

   Boil the roes in salted water and vinegar for ten minutes.

2. 2

   Cut into slices and place on scallop shells.

3. 3

   Make the sauce by melting the fat in a saucepan, then add the flour and cook for a second or two over gentle heat.

4. 4

   Add all the liquid, stir till it thickens and cook for three minutes.

5. 5

   Pour a little over each of the scallops, sprinkle with breadcrumbs and brown under grill.

6. 6

   Serve with mashed potatoes.

As published

This recipe was extracted from One-room cookery (1950) by Gas Council (Great Britain), page 3. The excerpt below is the record exactly as published.

SCALLOPED CODS’ ROES Utensils required : saucepan, scallop shells. 8 oz. cods’ roes ; 1 tablespoon vinegar ; 4 scallop shells ; 4 pint cold water ; breadcrumbs ; seasoning. Sauce: 1 oz. margarine ; 1 oz. flour ; 4 pint milk

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