Shad Roe Sauce
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 24. The excerpt below is the record exactly as published.
SHAD ROE SAUCE. Mash two shad roes in cold water, put them in a stew- pan, add one teaspoonful of salt and cover with boiling water — simmer but do not boil. Now drain, take off outer skin and mash fine. In another saucepan put one-quarter pound of butter, one-quarter teaspoon of mace and one gill of Maderia
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