Broiled Shad Roe
4 pairs Shad Roe (the egg sacs of the American Shad)
2 quarts Boiling Water
1 teaspoon Salt
2 tablespoons Lemon Juice
4 tablespoons Butter
8 slices Toast
8 slices Crisp Bacon
Wipe roe carefully with damp cloth. Drop into boiling water, add salt and lemon juice. Boil for 5 minutes. Drain, brush with butter and place under preheated broiler until browned but still soft. Serve on hot toast with slice of bacon. Garnish with watercress and wedges of lime or lemon.
Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.
To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!