Mackerel-roe Sauce (No. 266)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

the roes of mackerel (soft roes are best) ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
the yelk of an egg ↝ Egg, whole, raw [Eggs and omelets]
a very little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
some fennel and parsley boiled and chopped very fine ↝ Fennel, bulb, raw [Vegetables and Vegetable Products]
almost half a pint of thin melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
No. 256

Optional additions

Mushroom catchup ↝ Mushrooms, raw [Other vegetables and combinations]
walnut pickle ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
soy ↝ Soy meal, defatted, raw [Legumes and Legume Products]

Instructions (5)

Boil the roes of mackerel (soft roes are best).
Bruise the roes with a spoon.
Beat the yelk of an egg with a very little pepper and salt.
Mix the boiled and finely chopped fennel and parsley with the beaten egg yelk.
Combine the bruised roes with the egg mixture and the melted butter.

Original Text

Mackerel-roe Sauce.—(No. 266.)

Boil the roes of mackerel (soft roes are best); bruise them with a spoon with the yelk of an egg, beat up with a very little pepper and salt, and some fennel and parsley boiled[232] and chopped very fine, mixed with almost half a pint of thin melted butter. See No. 256.

Mushroom catchup, walnut pickle, or soy may be added.

Notes

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