Boil the roe, in boiling salted water, 10 minutes, adding 1 sliced onion. Drain carefully. Drop the roe into boiling salted water and simmer 20 minutes. Remove and drain. Butter a tin plate and lay the drained roe upon it. Dredge with salt and pepper and spread with soft butter; dredge thickly with flour. Bake 1/2 hour, basting often with a thin mixture of flour, water, butter, pepper and salt.

Cook a pint (or 1 can) of young green peas till tender, with 1 teaspoonful of sugar, a little salt, and 1/2 teaspoonful of butter. Then add 2 tablespoonfuls of cream and cook 2 minutes longer. Place the roe in center of the hot platter and turn the peas around it.