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Baked Shad Roe with Tomato Sauce

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

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A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. one-half tablespoon vinegar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Cook shad roe fifteen minutes in boiling salted water to cover, with one-half tablespoon vinegar;
  2. drain, cover with cold water, and let stand five minutes.
  3. Remove from cold water, and place on buttered pan with three-fourths cup Tomato Sauce I or II.
  4. Bake twenty minutes in hot oven, basting every five minutes.
  5. Remove to a platter, and pour around three-fourths cup Tomato Sauce.

Plating

Cookware for this recipe

  • Large pot
  • Colander
  • Pastry brush
Source Public domain in the USA
Credit

From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.