Baked Shad Roe with Tomato Sauce

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Preparation info

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Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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Cook shad roe fifteen minutes in boiling salted water to cover, with one-half tablespoon vinegar; drain, cover with cold water, and let stand five minutes. Remove from cold water, and place on buttered pan with three-fourths cup Tomato Sauce I. or II. Bake twenty minutes in hot oven, basting every five minutes. Remove to a platter, and pour around three-fourths cup Tomato Sauce.