Roe Croquettes.
The roes of your shad, parboiled, cooled, and rubbed into a loose, granulated mass.
One fourth as much mashed potato as you have roes.
½ cup of drawn butter with a raw egg beaten in it.
Chopped parsley, salt, pepper, and ½ teaspoonful of anchovy paste for seasoning.
Beaten egg and cracker-crumbs.
Dripping.
Work roes, potato, drawn butter, and seasoning together; put over the fire in a saucepan and stir well until hot. When almost cold, make into short rolls, dip in raw egg, then in rolled cracker, and fry to a nice brown. Drain in a heated colander, and pile upon a hot dish.