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, 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.
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