ed 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 butter, 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 butter.

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 butter or lard.
Or, parboil, cool, season, dip in beaten egg, then in cracker crumbs
and saute in butter 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 butter. 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 butter
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 butter. Add a tablespoonful of
butter to a cupful of cream, bring to the boil, season with salt
and pepper, pour over the fish and serve.

BAKED SHAD ROE--I

Butter a baking-dish and sprinkle thickly with chopped onion, parsley,
and mushrooms. Lay the roes upon it, sprinkle wi