The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-04-19
PREPARING AND SERVING SHAD
ROE

Fish roe is considered rather as oeI-
cacy than actual food. Nevertheless IL
is quite substantial enough 10 serve as
the principal meat dish for delicate eat
ers when a light meal is desired. Shad
roe is now served in great many de-
lishtful ways, either fresh, salted or
picked in various ways. The hard roe
is used in all culinary preparations.
The roes may be purchased separately
or may be taken from the shad, II de-
sired; when selecting shad choose hard
roe fish. You will probably pay lit
tie more for it, but the roes will make
nice dish for another meal. When buy
ing the roes separately choose them large,
fresh and firm and see that the skin Is
not broken so the eggs may escape or the
water soak into the roes. Steep In colo
water some time before cooking and be-
fore placing them in hot fat wipe them
perfectly dry of else the cold water Will
cause a bubbling and suffering, and If
the water has soaked into the roes IL
will often cause them TO burst open and
the eggs scatter through the fat when
the heat generates steam too quickly in
side the roes.
Broiled Shad Roe.
Wash the roes carefully in cold water
and wipe dry on clean, soft towel; place
between the wires of a creased double
broiler: brush thickly with butter and
brown a rich color on both sides. The
fire must be clear and steady but the
roes placed far enough away to broil
slowly; allow at least eight minutes for
each side, longer if the roes are large
and thick. When done serve with pars-
ley, butter and a garnish of cucumbers
Served mashed potatoes with this dish.
Parsley Butter.
Squeeze the juice from a lemon, strain
it. Remove the pulp and reject the
seeds; mince the pulp fine. Chip off the
thin, yellow rind. Chop very fine a large
spray of well washed parsley using the
leaves only. Rub an ounce of butter and
an ounce of flour in a stewpan and stir
over the fire until well mixed; then let
it cook until it bubbles, but do not let
il color: then put in a minced lemon,
juice and peel. and cup of clear stock,
broth or water; season with a little
ground mace and stir over the fire until
it begins to thicken, add the chopped
parsley and the beaten yolks of two eggs
mixed with two or three tablespoonfuls
of cold stock or water; cook for two min
utes over moderate heat and then serve.
BroiIed Shad Roe with Bacon.
Wash thoroughly in cold water and
steam in sailed water for five minutes.
Wipe perfectly dry; lay on a dish and
season with salt, paprika and two table
spoonsful of salad oil. Roll them gently
in this until well covered; then place
on a hot dish and with a sharp, heated
knife quickly cash the roes half way
through; garnish the dish with crisp,
thin slices of bacon. quarters of lemon
and little parsley, cover with a little
maitre d'hotel butter and serve.
Planned Shad Roe.
After sleeping the roe in cold water
drop it into boiling water and cook gently
for twenty minutes: then drain and wipe
dry. Lay strips of salt pork or bacon
on an agate pie plate and place the roes
on these; dredge with salt and pepper
| and spread thickly with butter; over this
dredge -four until covered. Place in the
over and bake for half an hour. basting
frequently with a thin mixture of -four.
| butter, water. pepper and salt. Serve
with border of mashed potatoes and
cucumbers sliced and dressed.
/ Shad Roe a la Maitre d'Hotel.
Take large fresh shad roe and boil for
fifteen minutes in sailed water to which
you have added a teaspoonful Of vinegar
| or little lemon juice Remove carefully
| from the water and set aside to cool.
Then dip into beaten egg. roll in bread
crumbs and fry in deep fat. For the
sauce rub one tablespoonful of butter TO
| a cream; add ii it half a teaspoonful
- "A 2 = 3