Recipes > Seafood > Shad > Broiled Shad Roe

Broiled Shad Roe


Wash and dry the roe with care not to break the skin, place it on a well greased broiler, and rub it with butter once or twice during the time of broiling; cook to a nice brown, place it on a hot dish, and cover with a maitre d'hotel sauce.

Garnish the dish with a wreath of water cresses. This makes a good fish course for luncheon. Shad roe may also be cooked in a saute-pan, using one half butter and one half drippings or lard.


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The Century Cook Book (1901).

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