Scalloped Roe
From The Pattern cook-book, 1890
Serves 2
Use any cold flaked fish left from a previous meal.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 41. The excerpt below is the record exactly as published.
SCALLOPED ROE. Boil as for fried roe, drain, and break the roe up lightly with a fork. Make a white sauce (See " Sauces for Fish.") Sprinkle a layer of roe in a baking dish ; add half the yolk of an ^gg^ well beaten, dropping it over the top of the roe ; next sprinkle lightly with finely chopped parsley ; salt and pepper to taste and a few drops of lemon juice, and then add a layer of the white sauce. Repeat the layers of roe, egg, seasoning and sauce, cover with bread-crumbs
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