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(Fish) - (The International Jewish Cook Book)

Parboil the roe in salted water ten minutes. Drain; season with salt,
pepper and melted butter; form into balls, roll in beaten egg and
cracker crumbs and fry in hot oil or any butter substitute.
The roe can be baked and served with tomato sauce.

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Shad roe should be carefully taken from the fish, allowed to stand in
cold water, to which a pinch of salt has been added, for a few
minutes, then dropped in boiling water, cooked a short time and
drained. Dredge with flour and fry slowly in a couple tablespoonfuls
of butter and lard or drippings until a golden brown. Be particular
not to serve them rare. Serve garnished with parsley.
Or the shad roe may be parboiled, then broken in small pieces, mixed
with a couple of lightly beaten eggs and scrambled in a fry-pan,
containing a couple of tablespoonfuls of butter and sweet drippings.
Serve at once. Garnish with parsley or water cress.

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9 Scrambled Eggs With Shad Roes

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.

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6 Shad Roe Croquettes

Boil the roe for 15 minutes in salted water; then drain and mash. Mix 4

tablespoonfuls each of butter and corn-starch and stir into a pint of

boiling milk. Add to this the roe and 1 teaspoonful of salt, the juice

of a lemon, cayenne and a grating of nutmeg. Boil up once and let get

cold. Shape into croquettes and fry.

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