As soon as the fish is cleaned, wash the roes, put into a saucepan with a slice of onion and a teaspoonful of minced parsley, cover them with boiling water slightly salted, and cook them for fifteen minutes. Let them get perfectly cold in the liquor, take them out, wipe dry, roll in beaten egg and cracker-dust, and fry in butter to a light brown. Remove to a hot dish, strain the liquor in which they were boiled into the frying-pan, stir in a teaspoonful of Worcestershire sauce, and the same of good catsup and heat to a boil. Thicken with a brown roux, add a small wineglassful of sherry, and pour over the roes.