Preparation info
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By Alice B. Toklas

Published 1954

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  • ½ cup lemon juice.
  • ¾ cup butter.
  • Salt and pepper.
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Parboil the shad roes and cut them in half lengthwise. Lay aside to keep warm. Melt the butter in a frying pan, and pour in the lemon juice and cook for nearly 20 minutes until the acid liquid has boiled off the lemon juice and there remains a light-brown syrup. Pour in ½ bottle Worcestershire sauce