SCALLOPED FISH ROE

Boil three large roes in water with a little vinegar for ten minutes.
Plunge into cold water; wipe the roe dry. Mash the yolks of three
hard-boiled eggs into a cup of melted butter, teaspoon of anchovy paste,
tablespoon of chopped parsley, juice of half a lemon, salt and pepper to
taste. Add a cup of bread crumbs and then mix in lightly the roe that
has been broken into pieces. Put all in baking dish, cover with bread
crumbs and flakes of butter, and brown in oven.


BAKED MACKEREL

Split fish, clean, and remove head and tail. Put in buttered pan,
sprinkle with salt and pepper and dot over with butter (allowing one
tablespoon to a medium-sized fish), pour over two-thirds of a cup of
milk. Bake twenty-five minutes in a hot oven.


STUFFED HERRING

Make a dressing of two tablespoons of bread crumbs, one tablespoon of
chopped parsley, two tablespoons of butter, juice of one-half lemon, and
pepper and salt to taste. Add enough hot water to make soft. Fill the
herrings, roll up, tie in shape. Cover with greased paper and bake ten
to fifteen minutes.


FISH WITH GARLIC