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Roes, Carp

Put the roes in a saucepan, with a little salt, cover them with vinegar and water in equal parts, simmer for a few minutes, then cut them up small. Mix with half their bulk of bread-crumbs, season with cayenne, grated lemon-rind, mixed herbs and salt, bind with beaten egg, and form into small cakes. Pour a little oiled butter over, and bake brown in a quick oven, or cook before the fire in a Dutch oven.