Dry the roe, previously well boiled. Mince the fish fine, and season. Work up the roe with butter and the yolks of the boiled eggs. Cut the white into thin rings. Put a layer of mashed potato at the bottom of a buttered deep dish—then, alternate layers of fish, drawn butter (with the rings of white embedded in this), roe,—more potato at top. Cover the dish and set in a moderate oven until it smokes and bubbles. Brown by removing the cover for a few minutes. Send to table in the baking-dish, and pass pickles with it.
Fried Roes of Cod or Shad.
2 or three roes. If large, cut them in two.
1 pint of boiling water.
Salt and pepper.
1 raw egg, well beaten.
½ cup fine bread-crumbs.
3 table-spoonfuls sweet lard, or dripping.