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Shad Roe Salad

One set of shad roes, one-half pint mayonnaise, one or two heads of lettuce, one slice of onion.

Wash the roes, cover with boiling salted water and simmer for twenty minutes. Drain and put away in a cold place. Just before dinner remove the skin from the roes, cut in thin slices or in dice. Put one slice of onion in the center of the salad dish, arrange around it cups or nests of crisp lettuce leaves. Put a large tablespoonful of the shad roe in each lettuce cup, with some of the mayonnaise on the top. The cut up roe may be served with a French dressing if liked.