Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-04-20
Table
and
Kitchen.

rights reserved by Banning Co., Chi
cago).
PREPARING AND SERVING sHAD
ROE.
Fish roe is considered rather as
delicacy than actual food. Neverthe-
less 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 a
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 separa-
ately or may be taken from the shad,
If desired; when selecting shad
choose hard roe fish. You will prob
ably pay little more for it, but the
roes will make a nice dish for another
meal. When buying the roes sep
arately choose them large, fresh and
firm and see that the skin is not bro
ken so the eggs may escape or the wa
ter 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 land
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 gener-
ates steam too quickly inside the roes
Broiled Shad Roe.
Wash the roes carefully in cold wa
ter and wipe dry on a clean, soft towel;
place between the wires of a creased
double broiler; brush thickly with but
ter and brown a rich color on both
sides. The fire must be clear and
steady but the roes placed far enough
away to brol slowly; allow at least
q eight minutes for each side, longer If
the roes are large and thick. When
done serve with parsley, butter and
garnish of cucumbers. Serve mashed
potatoes with this dish.
Parsley Butter.
Squeeze the juice from 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 pars-
ley 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
put in the minced lemon, juice and
peel add q cup of clear stock, broth
or water; season with a little ground
mace and stir over the fire until it be-
gins to thicken: add the chopped pars-
ley and the beaten yolks of two eggs
mixed with two or three tablespoOnfulS
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 perfectly dry; lay on dish ana
seaSon With salt. paprika' and two TIA
blespoonfus of salad oil. Roll them
gently in this until well covered; then
place them in broiler and broil for
six or eight minutes on each side.
Place them on a hot dish and with
sharp, heated knife quickly cash the
roes half way through; garnish the
dish with crisp, thin slices of bacon
quarters of lemon and q little parsley,
cover with a little maitre d'hotel but
ter and serve.
Planned Shad Roe.
After stee ping the roe in cold wa
ter 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 ana
place the roes on these: dredge with
salt and pepper and spread thickly
with butter; over this dredge flour I'M
til covered< Place in the oven and
bake for half an hour, basting fire.
quently with a thin mixture of flour,
butter, water, pepper and salt Serve
with a border of mashed potatoes and
cucumbers sliced and dressed.
Sauted Roe.
First par-boil the roes in sailed wa
ter; then drain and wipe dry; place
them in Il saute pan with some nice
clarified drippings or butter and saute
until nicely Drowned on both sides.
When done garnish with fried pota-
toes and parsley and serve
Shad Roe a la Maitre dHoteI.
Take large fresh shad roe and boil
for fifteen minutes in sailed water TO
which you have added 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 Il cream, stuu W IL Hall ii
tablespoonful of lemon juice, one
eighth of a tablespoonful salt. a dash
of pepper and teaspoonful of minced
parsley. Beat together until smooth
and spread over the roes as soon as
they are dislied and stand in the oven
q minute to melt the butter. Garnish
with parsley and radishes.
Baked Shad Roe.
Steep the roes in cold, sailed water
for a little while, then wipe dry. Put
some sliced onion, parsley and chopped
mushrooms in the bottom of a 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
wine enough to cover the bottom of
the pan. Bake in the oven for twenty
minutes, basting occasionally. When
done strain the liquor and use it for
making a sauce, browning the butter
and flour. Pour this over the roes.
sprinkle buttered crumbs over the top
and set in aNbrisk oven for a few min