This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
The roe (eggs) of many fish, which are available during the Spring, make excellent and often delicate food. Shad roe are most frequently used, but the roe of mackerel and of flounder are just as palatable and are usually much cheaper. When small fish contain roe, do not cook the roe in the fish; remove it and cook it as a separate dish.
Parboil it in salted, acidulated water (one tablespoon vinegar or lemon-juice to one quart water) and simmer eight to ten minutes. Drain, cool, and pick out the pieces of membrane; the roe is then ready for any recipe.
The part of the male fish that takes the place of the roe of female fish is called the milt, and may be prepared and cooked in just the same way. The blue vein that runs through the center of salmon milt should be removed before the milt is cooked.
1 cup shad roe
1/5 cup salt or 1/3 cup prepared caviar
Mash the cooked roe very carefully, then mix with the salt. Beat thoroughly and let it stand for an hour before serving. If preferred, the shad roe may be mixed with prepared caviar instead of salt.
1 to 2 pounds shad roe 1 cup medium white sauce Egg-yolk
Bread-crumbs Chopped parsley Salt and pepper Lemon-juice
Parboil roe as directed, drain and break up lightly with a fork. Sprinkle a layer of roe in a baking-dish; add one-half the yolk of an egg, well beaten, dropping it over the top of the roe, next sprinkle lightly with minced parsley, salt and pepper to taste and a few drops of lemon-juice; then add a layer of the white sauce. Repeat the layers of roe, egg, seasoning and sauce, cover with bread-crumbs and bits of butter and bake until brown. If a large dish is required, use with the roe any cold flaked fish left from a former meal. Any kind of roe may be prepared in this way.
1/2 cup milk
Salt and pepper
Mix cold cooked fish with mashed potatoes, milk, salt and pepper. Stir in one egg, well beaten. Put into an oiled mold or dish and set in the oven until hot. Beat the white of the other egg stiff and stir into it the beaten yolk seasoned with salt and pepper; heap this over the fish and brown.
2 cups cooked salmon, fresh or canned Salt and pepper
1/2 cup soft bread-crumbs 1 tablespoon lemon-juice 3 eggs
Remove the skin and bones from the salmon, chop the meat fine, and add salt, white pepper or paprika, soft bread-crumbs, lemon-juice or vinegar, and egg-yolks. Mix thoroughly, add the well beaten egg-whites, and place in six or eight oiled cups, filling the cups even full. Set the cups at once in a pan containing hot water that conies to about an inch below their tops, and bake for one-half hour in moderate oven (375° F.). Turn out upon a hot platter, thrust a sprig of parsley or celery, or a clove, into the center of each puff, and pour about them any desired fish sauce.