th more onion,
parsley, and mushrooms, season with salt and pepper and dot with
butter. 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 butter, pour over the roes, sprinkle with crumbs, dot
with butter, 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 buttered
baking-dish. Season with salt and pepper, spread with butter, and
dredge thickly with flour. Bake in a moderate oven, basting frequently
with melted butter and hot water.

BAKED SHAD ROE--III

Cover the roe from a large shad with boiling water and drain. Put
into a buttered baking-pan with two tablespoonfuls of butter, 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 buttered baking-pan, season, add a little milk,
and bake about fifteen minutes, basting often. Take up, sprinkle
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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

Butter 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 butter, 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 butter, and brown in the oven. Serve immediately in the
same dish.

BAKED SHAD ROE--VI

Butter 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 butter, cooked together. Pour over the fish, cover
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with crumbs, dot with butter, 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,