BROILED SHAD ROE
Wash and dry the roes, then broil them very slowly and keep them moistened with butter to prevent the skin from breaking. They may also be cooked by sautéing them in butter; or they may be baked in the oven with a little stock or water in the pan to baste them with. Cook them brown. Cover the top with butter, pepper, salt, and a little lemon juice, and sprinkle them with chopped parsley. Garnish with lemon and watercress and serve some of the watercress with each portion. Serve them with maître d’hôtel butter.