Shad-Roe Salad
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Cold fried or broiled shad-roe may be used.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 210. The excerpt below is the record exactly as published.
SHAD-ROE SALAD. Wash a shad-roe in cold water ; put it over the fire in salted boiling water, and boil it for fifteen minutes, or until the grains are hardened ; then drain it, pour a little vinegar over it, and rub it until the grains are separated ; peel and slice half a dozen raw tomatoes ; thoroughly wash and drain a head of fresh lettuce ; put the lettuce in the bottom of a salad-bowl, then the tomato and shad-roe in layers, and pour over all six tablespoonfuls of oil and two of vinegar or lemon- juic
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