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BROILED SHAD ROE--III

Parboil a large shad roe, drain, rub with melted b.u.t.ter, and broil.

Serve with Maitre d'Hotel Sauce.

BROILED SHAD ROE--IV

Parboil the roe for ten minutes in salted water, drain, and plunge into ice-water for ten minutes. Wipe dry and put on ice for half an hour. Rub with oil and lemon-juice, broil, and serve with Maitre d'Hotel Sauce.

BROILED SHAD ROE--V

Wash a shad's roe in cold water, wipe it dry, rub with b.u.t.ter, and broil. Garnish with lemon and parsley.

BROILED SHAD ROE WITH BACON

Marinate the roe in seasoned oil, broil carefully, surround with slices of broiled bacon, and serve with Maitre d'Hotel Sauce.

FRIED SHAD ROE--I

Saute in hot lard, turning carefully. Garnish with lemon and parsley.

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FRIED SHAD ROE--II

Season the roes with salt and pepper, dredge with flour, dip in beaten egg, then in crumbs, and fry in fat to cover. Drain, and serve with Tomato Sauce.

FRIED SHAD ROE--III

Parboil the roe in salted water, drain, plunge into cold water, and let stand for ten minutes. Drain, wipe dry, cut in half-inch slices, dip in seasoned lemon-juice, then in beaten egg, then in crumbs, and fry in fat to cover.

FRIED SHAD ROE--IV

Parboil the roe, drain, and cool. Dredge with seasoned flour and saute in b.u.t.ter.

FRIED SHAD ROE--V

Parboil the roe for ten minutes in salted and acidulated water.

Drain, plunge into cold water, and cool. Drain, dip in beaten egg, then in seasoned crumbs, and fry brown in deep fat. Serve with any preferred sauce.

FRIED SHAD ROE--VI

Season the roe, dip it in corn-meal and saute in b.u.t.ter or lard.

Or, parboil, cool, season, dip in beaten egg, then in cracker crumbs and saute in b.u.t.ter or lard.

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FRIED SHAD ROE--VII

Parboil the shad roes in salted water to which a slice of lemon and a sprig of parsley have been added. Cool in the liquid, drain, wipe dry, dip in beaten egg, then in cracker crumbs, and fry brown in b.u.t.ter. Take up, strain the cooking liquid into the frying-pan, add a teaspoonful each of Worcestershire and catsup, and bring to the boil. Thicken with a tablespoonful of flour browned in b.u.t.ter and made smooth with a little Sherry or Madeira. Bring to the boil, pour over the roes and serve.

SHAD ROE SAUTe

Plunge a large shad roe into boiling water, then into cold water, drain, and saute until brown in b.u.t.ter. Add a tablespoonful of b.u.t.ter to a cupful of cream, bring to the boil, season with salt and pepper, pour over the fish and serve.

BAKED SHAD ROE--I

b.u.t.ter a baking-dish and sprinkle thickly with chopped onion, parsley, and mushrooms. Lay the roes upon it, sprinkle with more onion, parsley, and mushrooms, season with salt and pepper and dot with b.u.t.ter. Add half a cupful of white wine and one cupful of white stock.

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Bake carefully, basting as required. Drain, thicken the gravy with flour cooked in b.u.t.ter, pour over the roes, sprinkle with crumbs, dot with b.u.t.ter, and brown in the oven. Squeeze lemon-juice over and serve.

BAKED SHAD ROE--II

Boil the shad roe slowly until done. Drain and put into a b.u.t.tered baking-dish. Season with salt and pepper, spread with b.u.t.ter, and dredge thickly with flour. Bake in a moderate oven, basting frequently with melted b.u.t.ter and hot water.

BAKED SHAD ROE--III

Cover the roe from a large shad with boiling water and drain. Put into a b.u.t.tered baking-pan with two tablespoonfuls of b.u.t.ter, one cupful of stock and salt and paprika to season. Bake slowly until done, strain the liquid and thicken with the yolks of three eggs beaten with one cupful of cream. Pour over the sauce, and serve with thin slices of broiled bacon.

BAKED SHAD ROE--IV

Lay the roe in a b.u.t.tered baking-pan, season, add a little milk, and bake about fifteen minutes, basting often. Take up, sprinkle [Page 342]

with lemon-juice, salt, cayenne, and minced parsley, and pour over a Cream Sauce, to which the yolks of two well-beaten eggs have been added.

BAKED SHAD ROE--V

b.u.t.ter a baking-dish, put in two shad roes, season with salt and pepper, and add half a cupful of white wine. Bake carefully, basting as required. Chop an onion, two sprigs of parsley, and ten mushrooms.

Fry in b.u.t.ter, add the liquid drained from the fish, and thicken with a little flour rubbed smooth in cold water. Spread the paste upon the roe, cover with large fresh mushrooms, sprinkle with crumbs, dot with b.u.t.ter, and brown in the oven. Serve immediately in the same dish.

BAKED SHAD ROE--VI

b.u.t.ter an earthen dish and sprinkle with chopped onion, parsley, mushrooms, and bread-crumbs. Lay two skinned shad roes upon it, cover with crumbs, mushrooms, minced onion, and parsley, and pour over one cupful of white stock mixed with a tablespoonful of Sherry.

Bake for half an hour, drain off the sauce, strain it and thicken with flour and b.u.t.ter, cooked together. Pour over the fish, cover [Page 343]

with crumbs, dot with b.u.t.ter, sprinkle with lemon-juice, and brown in the oven.

SHAD ROE BAKED WITH BACON

Cover the bottom of a baking-pan with thin slices of bacon, lay the shad roes upon it, cover with bacon, and bake in a very hot oven. Squeeze lemon-juice over and serve with bacon as a garnish.

SHAD ROE BAKED IN TOMATO SAUCE

Boil the roe, drain, cool, and skin. Cook together for ten minutes one cupful of canned tomatoes, one cupful of stock or water, a slice of onion, and salt and pepper to season. Cook together two tablespoonfuls of b.u.t.ter and one of flour, add the tomato, and cook until thick, stirring constantly. Rub the sauce through a strainer. Put the roe on a b.u.t.tered baking-dish, season with salt and pepper, cover with the sauce and bake. Serve in the dish in which it was baked.

SHAD ROE BAKED WITH CREAM SAUCE

Brown two tablespoonfuls of flour in b.u.t.ter, add two cupfuls of milk, and cook until thick, stirring constantly. Season with salt [Page 344]

and pepper and continue according to directions given for Shad Roe Baked in Tomato Sauce.

ESCALLOPED SHAD ROE--I

Boil the roes in salted and acidulated water, drain, and flake with a fork. Spread a layer of the roe in a shallow b.u.t.tered baking-dish, sprinkle with chopped hard-boiled eggs, season with minced parsley and lemon-juice, add a thin layer of Cream Sauce and repeat. Cover with b.u.t.tered crumbs and bake brown.