"DO YOU EVER SERVE CODS ROE THIS WAY?" Says Miss Una Carter. Buy a good-sized cod's roe, parboil it. When cold cut in slices at least half an inch thick, dust with seasoned flour, brush with beaten- egg, and dust with breadcrumbs and fry. Care is needed when frying roe, as the moisture in it is very liable to cause considerable spluttering. Serve very hot with a creamy sauce, to which add the juice of half a lemon and one teaspoonful of Lea & Perrins Sauce. Do not think you will obtain the right flavour if you substitute any other sauce for Lea & Perrins. Its subtle bouquet is unique, and is obtained by a perfect blend of many rare and subtle seasonings. It is mellowed "on the wood" for years before being bottled. . . That appetising "tang" that it gives cannot possibly be obtained by using any other jflgradlanisj—^Ad.^
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Auckland Star, Volume LXIII, Issue 149, 25 June 1932, Page 14
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147Page 14 Advertisements Column 2 Auckland Star, Volume LXIII, Issue 149, 25 June 1932, Page 14
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