[Page 339]
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.
[Page 340]
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.
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