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A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

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

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Nutmeg and Salt--2d.
  2. Cods' roes are the best for this dish, but any roes will do.
  3. Wash them well, cover with cold water seasoned with salt, and boil for half an hour, or longer if the roes are large.
  4. Take them up and stand away till cold, then cut into slices about half an inch thick.
  5. Make some tomato sauce by recipe given elsewhere;
  6. when it is boiling, season with cayenne, nutmeg, and salt;
  7. stir in the yolk of an egg, lay in the slices of roe, cover down until hot through.
  8. Cut the toast into as many pieces as there are slices of roe, stand them in a dish, and put on each some roe.
  9. Make the sauce very hot, pour it over, and serve at once.