Plunge a large shad roe into boiling water, then into cold water, drain, and saute until brown in butter. Add a tablespoonful of butter to a cupful of cream, bring to the boil, season with salt and pepper, pour over the fish and serve.
Butter a baking-dish and sprinkle thickly with chopped onion, parsley, and mushrooms. Lay the roes upon it, sprinkle with more onion, parsley, and mushrooms, season with salt and pepper and dot with butter. Add half a cupful of white wine and one cupful of white stock. Bake carefully, basting as required. Drain, thicken the gravy with flour cooked in butter, pour over the roes, sprinkle with crumbs, dot with butter, and brown in the oven. Squeeze lemon-juice over and serve.
Boil the shad roe slowly until done. Drain and put into a buttered baking-dish. Season with salt and pepper, spread with butter, and dredge thickly with flour. Bake in a moderate oven, basting frequently with melted butter and hot water.
Cover the roe from a large shad with boiling water and drain. Put into a buttered baking-pan with two tablespoonfuls of butter, one cupful of stock and salt and paprika to season. Bake slowly until done, strain the liquid and thicken with the yolks of three eggs beaten with one cupful of cream. Pour over the sauce, and serve with thin slices of broiled bacon.
Lay the roe in a buttered baking-pan, season, add a little milk, and bake about fifteen minutes, basting often. Take up, sprinkle with lemon-juice, salt, cayenne, and minced parsley, and pour over a Cream Sauce, to which the yolks of two well-beaten eggs have been added.
Butter a baking-dish, put in two shad roes, season with salt and pepper, and add half a cupful of white wine. Bake carefully, basting as required. Chop an onion, two sprigs of parsley, and ten mushrooms. Fry in butter, add the liquid drained from the fish, and thicken with a little flour rubbed smooth in cold water. Spread the paste upon the roe, cover with large fresh mushrooms, sprinkle with crumbs, dot with butter, and brown in the oven. Serve immediately in the same dish.
Butter an earthen dish and sprinkle with chopped onion, parsley, mushrooms, and breadcrumbs. Lay two skinned shad roes upon it, cover with crumbs, mushrooms, minced onion, and parsley, and pour over one cupful of white stock mixed with a tablespoonful of Sherry. Bake for half an hour, drain off the sauce, strain it and thicken with flour and butter, cooked together. Pour over the fish, cover with crumbs, dot with butter, sprinkle with lemon-juice, and brown in the oven.
Cover the bottom of a baking-pan with thin slices of bacon, lay the shad roes upon it, cover with bacon, and bake in a very hot oven. Squeeze lemon-juice over and serve with bacon as a garnish.