Roes of two shad; one cupful of drawn butter and yolks of three hard-boiled eggs ; one teaspoonful of anchovy paste or essence; one teaspoonful of parsley; juice of half a lemon; one cupful of bread-crumbs ; salt and cayenne pepper to taste. Boil the roes in salted water; lay in cold five minutes, then wipe dry. Break them up with the back of a silver spoon into a granulated heap. Pound the hard-boiled eggs to a powder. Beat this into the drawn butter, then the parsley and other seasoning; lastly, mix in the roes. Strew the bottom of a buttered dish with bread-crumbs, put in the mixture, spread evenly, and cover with very fine crumbs. Stick bits of butter thickly over the top, cover and bake in a quick oven until bubbling hot. Brown, uncovered, on the upper grating of the oven.