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Shad Roe Baked in Tomato Sauce

A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).

A historical recipe

The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.

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

Also printed in: How to Cook Fish, by Myrtle Reed.

Source and licence

From The Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). 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.

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Ingredients

Method

  1. Boil the roe, drain, cool, and skin.
  2. Cook together for ten minutes one cupful of canned tomatoes, one cupful of stock or water, a slice of onion, and salt and pepper to season.
  3. Cook together two tablespoonfuls of butter and one of flour, add the tomato, and cook until thick, stirring constantly.
  4. Rub the sauce through a strainer.
  5. Put the roe on a buttered baking-dish, season with salt and pepper, cover with the sauce, and bake.
  6. Serve in the dish in which it was baked.