Scalloped Roes.
- The roes of the shad.
- 1 cup of drawn butter, and the yolks of three hard-boiled eggs.
- 1 teaspoonful of anchovy paste.
- Juice of half a lemon.
- 1 cup of bread-crumbs.
- Parsley, salt and pepper to taste.
Boil the roes in water with a little vinegar stirred in. Lay in cold water five minutes and wipe dry. Break up with the back of a spoon, but do not crush the eggs. Set by, and pound the boiled yolks to a powder. Beat this into the drawn butter, then the parsley and other seasoning, finally the roes. Strew the bottom of a bake-dish with crumbs; pour in the mixture, and cover thickly with fine crumbs. Stick dots of butter over the top, and bake, covered, until it begins to bubble, then brown upon the upper grating of the oven.