9 Scrambled Eggs With Shad Roes Recipe

When you have shad for dinner scald the roes ten minutes in boiling

water (salted), drain, throw into cold water, leave them there three

minutes, wipe dry, and set in a cold place until you wish to use them.

Cut them across into pieces an inch or more wide, roll them in flour,

and fry to a fine brown. Scramble a dish of eggs, pile the roes in the

centre of a heated platter, and dispose the eggs in a sort of hedge all

around them From "The National Cook Book," by Marion Harland and

Christine Terhune Herrick.

Vote