A relatively small, reddish and grey-brown Eurasian deer of the species Capreolus capreolus.
1
Perhaps it was a roe deer; McKay flashed the direction in vain.
2
Boil the roe fifteen minutes in salted water; then drain and mash.
3
Boil the roe for fifteen minutes in salted water, drain, and mash.
4
Cook some fish roe, sieve it, and stir it into the sauce.
5
Take roe of any fish, remove skin, salt; set aside over night.
6
The roe of some fishes, such as the garfish, is not eaten.
7
Shad roe can explode if steam inside it builds up too rapidly.
8
Parboil a large shad roe, drain, rub with melted butter, and broil.
9
Parboil a shad roe, drain, cool, skin, and cut into small pieces.
10
Boil the roe for 15 minutes in salted water; then drain and mash.
11
Season the roe, dip it in corn-meal and sauté in butter or lard.
12
In colour and appearance it resembled the common roe, but was considerably smaller.
13
That was a good meat-keeper and it was full of roe deer meat.
14
Parboil the roe for ten minutes in salted and acidulated water.
15
Butter a tin plate and lay the drained roe upon it.
16
Firefighters have rescued a young roe deer caught up in a moorland blaze.
португальский
каталонский
испанский
