Note 113 — INDEX
Reading edition
No. 113. Fish Roes a la Creole.—Boil two large roes in salted water with one tablespoon vinegar, two cloves, a blade of mace, a little lemon peel, three peppercorns and three whole allspice for fifteen minutes, then drain, wipe dry and fry in butter, browning both sides. Serve with one cup stewed tomatoes poured over them, or with beefsteak tomato ketchup.