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Roe Sauce

Boil or fry the roes of any fish--both hard and soft roes may be used--sieve them, and add a good seasoning of salt and pepper, a little mixed mustard, and French vinegar. Stir two table-spoonfuls of the mixture thus prepared into a pint of plain white sauce or melted butter, and serve with the fish from which the roes were taken. A few drops of essence of anchovies will be found useful to heighten the flavour.