Boil the roe, drain, cool, and skin. Cook together for ten minutes one cupful of canned tomatoes, one cupful of stock or water, a slice of onion, and salt and pepper to season. Cook together two tablespoonfuls of butter and one of flour, add the tomato, and cook until thick, stirring constantly. Rub the sauce through a strainer. Put the roe on a buttered baking-dish, season with salt and pepper, cover with the sauce and bake. Serve in the dish in which it was baked.
Brown two tablespoonfuls of flour in butter, add two cupfulsof milk, and cook until thick, stirring constantly. Season with salt and pepper and continue according to directions given for Shad Roe Baked in Tomato Sauce.
Boil the roes in salted and acidulated water, drain, and flake with a fork. Spread a layer of the roe in a shallow buttered baking-dish, sprinkle with chopped hard-boiled eggs, season with minced parsley and lemon-juice, add a thin layer of Cream Sauce and repeat. Cover with buttered crumbs and bake brown.
Prepare according to directions given above, sprinkling crumbs on each layer of Cream Sauce, and adding grated cheese to the crumbs on top.
Boil the roes in salted and acidulated water, plunge into cold water, cool, drain, wipe dry, and mash. Add the chopped yolks of three hard-boiled eggs to a cupful of well seasoned Drawn-Butter Sauce. Mix the sauce with the roes. Butter a baking-dish, sprinkle with seasoned crumbs, add the roe mixture, cover with crumbs, dot with butter, and brown in the oven.
Parboil in salted water the roes of two shad, drain, plunge into ice-water for ten minutes, drain, wipe dry, and flake with a fork. Add the yolks of three hard-boiled eggs rubbed smooth with a teaspoonful of anchovy paste and the juice of half a lemon. Add also one cupful of bread-crumbs, salt, cayenne, and minced parsley to season, and one cupful of Drawn-Butter Sauce. Butter a baking-pan, sprinkle with crumbs, fill with the mixture, cover with crumbs, dot with butter, and brown in the oven.
Boil the roe for fifteen minutes in salted water, drain, and mash. Cook together two tablespoonfuls each of butter and corn-starch, add two cupfuls of hot cream, and cook until thick, stirring constantly. Take from the fire, add the mashed roe, and salt, cayenne, grated nutmeg, and lemon-juice to season. Cool, shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce.
Simmer shad roes in salted boiling water for fifteen minutes, drain, and plunge into cold water. When cold, drain, dry, cut into slices two inches thick, season with salt, pepper, and lemon-juice, dip in egg, roll in crumbs, fry in deep fat, and serve with Tartar Sauce.