Shad Roe en Brochette
From Luncheon, 1888
Presented as published in 1888. 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 Luncheon (1888) by Thomas J. Murrey, page 9. The excerpt below is the record exactly as published.
SHAD ROE EN BROCHETTE. ^^ into small, very neat cakes not over half an inch thick or two inches and a half in width, and fry in boiling fat. Shad Roe en Brochette. — Parboil the roes shghtly; cut them into inch pieces, and dredge them with flour. Arrange the pieces alternately on skewers with neat thin pieces of bacon
Cook this with the app: pantry check, scaling, and the assistant.