Marinate the roe in seasoned oil, broil carefully, surround with slices of broiled bacon, and serve with Maître d'Hôtel Sauce.
FRIED SHAD ROE—I
Sauté in hot lard, turning carefully. Garnish with lemon and parsley.
FRIED SHAD ROE—II
Season the roes with salt and pepper, dredge with flour, dip in beaten egg, then in crumbs, and fry in fat to cover. Drain, and serve with Tomato Sauce.
FRIED SHAD ROE—III
Parboil the roe in salted water, drain, plunge into cold water, and let stand for ten minutes. Drain, wipe dry, cut in half-inch slices, dip in seasoned lemon-juice, then in beaten egg, then in crumbs, and fry in fat to cover.
FRIED SHAD ROE—IV
Parboil the roe, drain, and cool. Dredge with seasoned flour and sauté in butter.