Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Roes of Fish, for Garnishing

Take the roes of fresh salmon, cod, or other large fish, wash them well to clear them from fibre, and set them on a tin plate in a cool oven until quite dry. Beat them with a fork to separate the seeds, put these into a bottle, and store in a cool dry place. They will keep good for some time. A spoonful sprinkled lightly over white fish will improve its appearance.

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