Wash the roes and dry with a soft, clean cloth. Have ready the boiling water in which should be put the vinegar, salt, and pepper. Boil the roes in this for ten minutes, then plunge at once into very cold water, slightly salted. Wipe dry again; when they have lain about two minutes in this, roll in the beaten egg, then the bread-crumbs, and fry to a fine brown in the fat.
Sauce for the above.
1 cup drawn butter, into which beat a teaspoonful of anchovy sauce, juice of half a lemon, and a pinch of cayenne pepper, with a little minced parsley. Boil up once, and send around in a gravy-boat.
Roes of Cod or Shad Stewed.
Wash the roes, and parboil in water with a little vinegar, pepper, and salt added. It should be at a hard boil when the roes go in. Boil five minutes, lay in very cold water for two, wipe, and transfer to a clean saucepan, with enough melted butter to half cover them. Set it in a vessel of boiling water, cover closely, and let it stew gently ten minutes. Should it boil too fast the roes will shrink and toughen. While they are stewing prepare the—
Sauce.
1 cup of boiling water.
2 teaspoonfuls corn-starch, or rice flour, mixed in cold water.
1 table-spoonful of butter.
1 teaspoonful chopped parsley.