Shad Roe Baked in Tomato Sauce

Ingredients

• one cupful of tomato
• one cupful of stock or water
• one teaspoonful of salt
• half a teaspoonful of pepper
• a bit of onion about as big as a dime
• two table-spoonfuls of butter
• one table-spoonful of flour

Method

1. 1

   Boil and cool the roe.

2. 2

   In a stew-pan, combine tomato, stock, salt, pepper, and onion; boil for 10 minutes.

3. 3

   In a frying-pan, melt butter, add flour, stir until smooth, then add to the tomato mixture.

4. 4

   Cook for 5 minutes, strain, and proceed as with the cream sauce recipe.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 105. The excerpt below is the record exactly as published.

Shad Roe Baked in Tomato Sauce. Boil and cool the roe as previously directed. Put into a stew-pan one cupful of tomato, one cupful of stock or water, one teaspoonful of salt, half a teaspoonful of pepper, and a bit of onion about as big as a dime. Boil for ten minutes. Put two table-spoonfuls of butter into a frying-pan and on the stove, and as soon as it becomes hot, add one table-spoonful of flour

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