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.