Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-04-21
Table and Kitchen.
Prearing and Serving Shad Roe.

Prearing and Serving Shad Roe.
Fish roe is considered rather delicacy
than actual food. Nevertheless it is quite
substantial enough to serve as the principal
meat dish for delicate eaters when a light
meal is desired. Shad roe Is now served in
great many delightful ways. either fresh,
sailed 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. if desired;
when selecting shad choose a hard roe fish.
You will probably pay a little more for 1t,
but the roes will make a nice dish for an
other meal. When buying the roes sepa-
rately 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 cold water for some
time before cooking and before placing
them In hot fat wipe them perfectly dry or
else the cold water will cause bubbling
and sputtering. and If the water has soaked
into the roes it will often cause them to
burst open and the eggs scatter through
the fat when the heat generates steam too
quickly inside the roes.
Broiled shad Roe.
Wash the roes carefully in cold water
and wipe dry on a clean. soft towel; place
between the wires of a creased double
broiler; brush thickly with butter and
brown rich color on both sides. The fire
must be clear and steady. but the roes
placed far enough away to broil slowly: al
low at least eight minutes for each side,
longer If the roes are large and thick.
When done serve with parsley, butter and
a garnish of cucumbers. Serve mashed po-
tatoes with this dish.
Parsley Butter.
Squeeze the juice from lemon, strain
it. Remove the pulp and reject the seeds;
min r1r1p off he val
low rind. Chop very fine large spray of
well washed parsley. using the leaves only.
Rub an once Of butter and an ounce of
-four in a stewpan and stir over the fire I'M
til well mixed: then let 1t cook until 1t bub-
bles. but do not let 1t color: then put in the
minced lemon juice and peel, add cup of
clear stock broth or water; season with
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 tablespoonful Of
cold stock or water: cook for two minutes
over moderate heat and then serve.
Broiled Shad Roe With Bacon.
Wash thoroughly in cold water and steam
in sailed water for five minutes. Wipe per-
fect1y dry; lay on a dish and season with
salt, paprika and two tablespoonful of
salad OIL Roll them gently in this until
well covered; then place them in a broiler
and broil for six or eight minutes on each
SIDE Place them on 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 stripes 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 oven and bake
for half an hour, basting frequently with
thin mixture Of -four. butter, water, pepper
and salt. Serve with a border of mashed
potatoes and cucumbers sliced and dressed.
sauted Roe.
First parboil the roes in sailed water:
then drain and wipe dry; place them in
saute pan with some nice clarified drippings
or butter and saute until nicely Drowned
on both sides. When done, garnish with
fried potatoes and parsley and serve.
Shad Roe 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 to
1t half tablespoonful of lemon juice. one
eighth of a teaspoonful Of salt a dash of
pepper and teaspoonful Of minced parsley
Beat together until smooth and spread over
the roes as soon as they are dished and
stand in the oven minute to melt the but
ter. Garnish with parsley and radishes.
Baked Shad Roe.
Steep the roes in cold. sailed water for
little while. then wipe dry. Put some
sliced onion. parsley and chopped mush-
rooms in the bottom of baking pan: add
few very thin slices of fat bacon. Lay the
roes on these; squeeze little onion juice
over them. dust with salt and pepper and
add bits OF butter. Moisten with a little
stock and white vino enough to cover the
bottom of the pan. Bake in the oven for
twenty minutes. basting occasionally. When
done strain the liquor and use 1t for making
q sauce, browning the butter and Hour. Pour
this over the roes, sprinkle buttered crumbs