Fried Roes of Cod or Shad. Maltese Cross
2 or three roes. If large, cut them in two.
1 pint of boiling water.
1 table-spoonful of vinegar.
Salt and pepper.
1 raw egg, well beaten.
½ cup fine bread-crumbs.
3 table-spoonfuls sweet lard, or dripping.
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.