Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

dry, roll in beaten egg and salted cracker crumbs and fry in deep hot cottolene or other fat heated gradually to the boiling point before the roes go in. Scallops of shad roes Parboil and blanch. When perfectly cold break up and pass through a colander or vegetable press. Season with lemon juice, kitchen bouquet, paprika and salt. Have ready a cup of rich drawn butter. Stir the roes into it, beat up well, pour into scallop shells or pâté-pans, sift fine crumbs over the top and bake quickly upon the upper grating of the oven. Shad roe croquettes Proceed as with the scallops, except that you make the drawn butter rather thicker, and add a well-beaten egg, together with a tablespoonful of fine crumbs, to give the croquettes consistency. Let the mixture get perfectly cold; mold into croquettes, roll in egg and cracker crumbs and leave on the ice over night. In the morning renew the crumbs and fry in deep hissing cottolene or other fat which has been brought gradually to the boil. Fried smelts with lemon sauce Clean, wash and dry the smelts. Roll in salted and peppered flour, and leave in a cold place for an hour to get firm. Fry in deep cottolene or other fat to a light brown, laying each in a hot colander as you take it from the pan, to drain off the grease. Serve in a hot dish. A pretty way of serving them is to fringe several thicknesses of white tissue paper at both ends, and lay in the bottom of the dish, the fringe showing beyond the heap of fish. Serve with— Lemon sauce Heat (not melt) three tablespoonfuls of butter until you can beat it to a cream. Whip into it the strained juice of one large or two small lemons, with a heaping tablespoonful of finely-minced parsley. It should be like a light-green cream when done. Fill with this mixture the halves of lemons, from which all the pulp and inner skin have been scraped, and garnish the dish of smelts with them, serving one of