Stewed Cod’s Roe

Ingredients

• Put the roe
• equal quantities of vinegar
• and water
• a bunch of sweet herbs
• season with salt
• pepper
• a small quantity of grated nutmeg
• equal quantities of white wine
• and stock
• 1/2 oz. of butter
• 1 table-spoonful of flour
• the juice of half a small lemon

Method

1. 1

   Cover the roe with equal parts vinegar and water, boil, then drain.

2. 2

   Place in a saucepan with sweet herbs, seasonings, and cover with white wine and stock.

3. 3

   Boil for fifteen minutes, then serve on a hot dish.

4. 4

   Mix butter kneaded with flour into the cooking liquor, add lemon juice, stir until thickened, and pour over the roe.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 433. The excerpt below is the record exactly as published.

Stewed Cod’s Roe. — Put the roe in a saucepan and cover it with equal quantities of vinegar and water, place it over the fire until boiling', then drain it. Put the roe in another saucepan with a bunch of sweet herbs, season with salt, pepper, and a small quantity of grated nutmeg, and cover with equal quantities of white wine and stock. Boil the roe for fifteen minutes, then put it on a hot dish. Put Joz. of butter that has been kneaded with \ table-spoonful of flour in the cooking-liquor of the roe, and the juice of half a small lemon, and stir it over the fire. When thickened and boiling, pour the sauce over, and serve. Cod’s Sounds. — These are gelatinous fringes that run along each side of the backbone on the inside of the belly. They are highly esteemed by invalids and others as a nutritious luxury. There are various ways of pre- paring them for the table. Boiled Cod’s Sounds. — (1) Take six sounds and soak them in cold milk-and-water for several hours ; then boil them in some more milk-and-water until they are quite tender. Take them out, drain, and put them on a dish with a folded napkin or dish-paper spread over it, and serve egg sauce with them. (2) Boil the sounds as in No. 1, and cut them into pieces, but not too small. Make some egg sauce, put the pieces of sound into a pan with it, and place the pan on a gentle fire, continually shaking it until the fish is quite done. Arrange the sounds on a dish in the form of a pyramid, pouring the sauce over, and surround the dish with a garnish of boiled parsnips cut into neat shapes. (3) Scald some sounds, pare off their black skins, and rub them well with salt ; then put them in a saucepan of cold water, and boil gently at the side of the fire until nearly cooked. Drain the sounds, dredge them over with flour, put them on a gridiron, and broil over a clear fire. Put loz. of butter in a saucepan with 1 table-spoonful of flour

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