Shad Roe

Ingredients

• 1 teaspoonful salt
• 1 tablespoonful vinegar
• 1 small onion cut into slices
• 3 whole peppers
• 1 sprig of parsley
• 1 clove
• a small sprig of thyme
• 1 tablespoonful butter

Method

1. 1

   Place the roe in a saucepan, cover with cold water; add salt, vinegar, onion, peppers, and parsley tied together with garlic and thyme.

2. 2

   Bring to a boil, then simmer for 15 minutes.

3. 3

   Remove the roe, dip in beaten egg and bread crumbs.

4. 4

   Fry in butter for 5 minutes on each side, dress on a warm dish, and spread with maître d'hôtel butter.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 132. The excerpt below is the record exactly as published.

Shad Roe. — Place the roe in a saucepan, cover with cold water; add 1 teaspoonful salt, 1 tablespoonful vinegar, 1 small onion cut into slices, 3 whole peppers, and 1 sprig of parsley tied together with Vs ^y 1^) 1 clove, and a small sprig of thyme« Set the saucepan over the fire ; as soon as it comes to a boil, draw the saucepan to side of stove, let it simmer (not boil) Ij minutes ; then remove the roe, dip it in beaten egg and bread crumbs. Melt 1 tablespoonful butter

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