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 butter and one of flour, add the tomato, and
cook until thick, stirring constantly. Rub the sauce through a
strainer. Put the roe on a buttered 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 butter, add two cupfuls of
milk, and cook until thick, stirring constantly. Season with salt
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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 buttered
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 buttered crumbs and bake brown.

ESCALLOPED SHAD ROE--II

Prepare according to directions given above, sprinkling crumbs on
each layer of Cream Sauce, and adding grated cheese to the crumbs
on top.

ESCALLOPED SHAD ROE--III

Boil the roes in salted and acidulated water, plunge into cold
water, cool, drain, wipe dry, and mash. Add the chopped yolks of
three hard-boiled eggs to a cupful of well seasoned Drawn-Butter
Sauce. Mix the sauce with the roes. Butter a baking-dish, sprinkle
with seasoned crumbs, add the roe mixture, cover with crumbs, dot
with butter, and brown in the oven.

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ESCALLOPED SHAD ROE--IV

Parboil in salted water the roes of two shad, drain, plunge into
ice-water for ten minutes, drain, wipe dry, and flake with a fork. Add
the yolks of three hard-boiled eggs rubbed smooth with a teaspoonful
of anchovy paste and the juice of half a lemon. Add also one cupful
of bread-crumbs, salt, cayenne, and minced parsley to season, and
one cupful of Drawn-Butter Sauce. Butter a baking-pan, sprinkle
with crumbs, fill with the mixture, cover with crumbs, dot with
butter, and brown in the oven.

SHAD ROE CROQUETTES--I

Boil the roe for fifteen minutes in salted water, drain, and mash.
Cook together two tablespoonfuls each of butter