Ingredients:

Roe of 2 shad

3 cups water

1 onion

1 tbsp salt

2 tbsp special margarine

¼ tbsp white pepper

2 tbsp mince parsley

1 tbsp lemon juice

Preparation:

          Wash the roe and combine with the water, onion and ½ tbsp salt. Bring to a boil and cook over low heat 15 minutes. Drain and carefully pat dry with paper towels.

          Melt the margarine in a skillet; brown the roe on both sides. Sprinkle with the pepper, parsley, lemon juice and remaining salt.

Serves 4.

Per serving

Calories 180

Saturated fat 1.8 gram

Polyunsaturated fat 3.4 gram

Total fat 8.4 grams

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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