Fried Shad Roe

Parboil the roe for ten minutes in salted and acidulated water. Drain, plunge into cold water, and cool. Drain, dip in beaten egg, then in seasoned crumbs, and fry brown in deep fat, Serve with any preferred sauce,

Shad Roe Baked In Tomato Sauce

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.

Shad Roe With Brown Sauce

Soak a shad roe in water for half an hour, scald, drain, cool, and cut in slices. Saut6 in butter and drain. Cook a tablespoonful of flour in the butter, add one cupful of stock, and cook until thick, stirring constantly. Season with salt, paprika, Worcestershire, and curry powder; pour over the fish and serve.

Broiled Smelts

Dip prepared smelts in lemon-juice and seasoned melted butter, then in flour; broil in a double broiler, and serve with Tartar Sauce.

Baked Smelts

Remove the heads, split, dip in melted butter, then in flour. Put into a buttered baking-pan, bake for ten minutes, sprinkle with cayenne and lemon-juice, and serve.

Smelts Au Beurre Noir

Roll the cleaned smelts in flour, saute" in butter, and arrange on fingers of buttered toast. Brown half a cupful of butter, add a tablespoonful of vinegar, pour over the fish, and serve.

Broiled Sturgeon Steaks

Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season with salt and pepper, and broil. Serve with melted butter or Maitre d'Hotel Sauce.

Boiled Trout

Tie a large trout in a cloth and boil it in salted and acidulated water to cover, adding an onion, a stalk of celery, and a bunch of parsley. When done, drain and keep warm. Stick blanched almonds into the fish, sharp side down, and pour over a Cream Sauce to which chopped hard-boiled eggs and parsley have been added.

Baked Turbot

Rub a small cleaned turbot with melted butter, sprinkle with minced parsley, powdered mace, and salt and pepper to season. Let stand for an hour and put into a buttered baking-dish. Brush with beaten egg, sprinkle with crumbs, dot with butter, bake, and serve with any preferred sauce.

Turbot A La Creme

Cook together three small spoonfuls each of butter and flour, add a quart of cream, and cook until thick, stirring constantly. Season with pepper, salt, minced parsley, and grated onion. Butter a baking-dish, put in a layer of cold cooked turbot flaked fine, cover with sauce, and repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with butter, and brown in the oven. Sprinkle with chopped eggs and parsley.