Boil a shad roe and flake fine with a fork. Beat three eggs, season with salt and pepper, add the roe, and cook in a chafing-dish or frying-pan with plenty of melted butter.
SHAD ROE WITH OYSTERS
Fry the shad roe according to directions previously given and serve with fried oysters and broiled bacon.
SHAD ROE WITH BROWN SAUCE
Soak a shad roe in water for half an hour, scald, drain, cool, and cut in slices. Sauté 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.
SIXTEEN WAYS TO COOK SHEEPSHEAD
BOILED SHEEPSHEAD
Clean and salt the fish and soak in cold water for an hour. Drain, wipe dry, and cut several deep gashes across both sides. Put the fish on the drainer of the fish-kettle, pour the juice of a lemon over it, and cover with equal parts of milk and water. Add salt and pepper and minced parsley to season and simmer gently until the fish is done. Drain carefully and serve the sauce separately, thickening if desired.
BOILED SHEEPSHEAD WITH OYSTER SAUCE
Boil a prepared and cleaned fish in salted and acidulated water with a bunch of parsley, a sliced onion, and some sweet herbs. Drain, garnish with parsley, and serve with a Holandaise Sauce to which cooked oysters have been added.