FISH ROES, FRIED.
(Mrs. Lincoln's Boston Cook Book, 1884)
Wash the roes and cook them ten minutes in boiling salted water with one tablespoonful of vinegar. Then plunge them into cold water. Drain, and roll in beaten egg, then in seasoned crumbs, and fry till brown in smoking hot fat.
Scalloped Roes.—Boil the roes as in the preceding receipt. Drain, and break up lightly with a fork. Sprinkle a layer of the roe in a shallow dish; then rub the yolk of hard-boiled egg through a fine strainer. Add a sprinkling of parsley and a little lemon juice. Moisten with a thin white sauce. Then another layer of roe, egg, seasoning, and sauce. Cover with buttered crumbs and bake till brown. If a larger dish be required, use with the roes any cold flaked fish, or a small quantity of cooked rice.
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