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Shad Roes, Newburgh

Plunge two shad roes of a pound and a quarter each in a quart of boiling water, with a teaspoon salt and two tablespoons vinegar, and boil ten minutes; lift them up, drain on a cloth and cut in one-inch pieces. Heat one and a half tablespoons melted butter in a frying pan, carefully place in the pieces one beside another, without breaking them, and fry for two minutes on each side. Pour in two tablespoons sherry, one tablespoon brandy, one gill milk, a half gill cream, half teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Gently toss them and let slowly boil for ten minutes. Dilute two egg yolks with a quarter gill cream and add to the roes; shuffle the pan while heating without boiling for two minutes, place in a chafing dish or soup tureen and serve.