Baked Shad Roe with Tomato Sauce

Cook shad roe fifteen minutes in boiling salted water to cover, with one−half tablespoon
vinegar; drain, cover with cold water, and let stand five minutes. Remove from cold water,
and
place on buttered pan with three−fourths cup Tomato Sauce I or II. Bake twenty minutes in
hot
oven, basting every five minutes. Remove to a platter, and pour around three−fourths cup
Tomato Sauce.