Shad Roe
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 20. The excerpt below is the record exactly as published.
Put 1 or 2 pounds of roe in enough cold water to cover them, with 1 tablespoon of salt. Let them remain more than 1 hour ; wipe dry, dip in sifted meal, season with pepper and salt ; then fry in hot lard, but not too rapidly or they will harden. Serve for lunch or tea. Breaded Shad Boe. Parboil the roe in salted water \intil tender ; drain and wipe dry ; then dip in beaten egg and sifted bread crumbs; fry in hot lard
Cook this with the app: pantry check, scaling, and the assistant.