Shad Roe with Mashed Potatoes

Ingredients

• a shad roe
• two tablespoons of lard
• a quart of potatoes
• a heaping tablespoon of butter
• a palatable seasoning of salt
• a palatable seasoning of pepper

Method

1. 1

   Wash the shad roe in cold water, wipe dry, and fry in a frying-pan with lard, seasoning with salt and pepper.

2. 2

   Cover to prevent spattering and fry for about twenty minutes, turning several times.

3. 3

   Meanwhile, peel and slice the potatoes, boil in salted water until tender, drain, and mash with butter, salt, and pepper.

4. 4

   Serve the shad roe on the mashed potatoes hot.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 78. The excerpt below is the record exactly as published.

SHAD ROE WITH MASHED POTATOES. After a shad roe has been washed in cold water wipe it dry, put it into a frying-pan containing two tablespoons of lard, butter or drippings, season it with salt and pepper, cover the pan to prevent the spattering of the fat while the roe is being cooked, and fry it for about twenty minutes, turning it several times to insure its complete browning; as soon as the roe is put over the fire peel and slice a quart of potatoes, put them over the fire in plenty of salted boiling water, and boil them until they are tender enough to press through a colander with a potato masher; when the potatoes are soft drain them by pour- ing them into a colander; when all the water has run off put with them a heaping table- spoon of butter and a palatable seasoning of salt

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