Shad-Roes Saute
From Delicate dishes, 1896
Presented as published in 1896. 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 Delicate dishes (1896), page 41. The excerpt below is the record exactly as published.
SHAD-ROES SAUTE. Cook the roe 10 minutes in boiling salted water with 1 teaspoonful of vinegar, throw them in cold water for a few minutes, then roll them in flour. Put 2 tablespoonfuls of butter
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