Cookery for every household

Wash and clean the herring, cutting off the head, tail and fins, and scraping the skin well with a knife. Dry them in a cloth, then split them open, and remove all the bones. Cut each herring in two lengthwise. Put the flour, pepper, salt, and mace on to a plate, and mix them well together. Dip each piece of herring into this, and roll them up from the thick end towards the tail. Pack them into a greased pie-dish or fireproof casserole, arranging them in two layers if necessary. If there are any roes, dip them in the same seasoning and lay them along the sides. Then pour in equal quantities of brown vinegar and water, enough to half fill the dish. Put in the cloves, peppercorns, and mace, place the dripping or butter in small pieces on the top, and bake in a moderate oven about 1 hour. Set aside to cool. Serve as many pieces of fish as will be required at one time on a clean dish, pour some of the liquid round, and garnish with parsley. Notes. — Herring done in this way will keep for several days, but more vinegar must be added if the fish becomes dry. A little thinly sliced onion may be cooked with the fish if liked. Potted herring are generally eaten cold, but they may be served hot if wished. Time to bake, about 1 hour. 225. Red Herring, To Cook Open and clean the fish carefully, pour boiling water over them, and let them soak for 5 minutes. Then dry them well, and fry or broil in the same way as kippers (Recipe 1687). If the herring are very salt it will be better to let them soak in cold water for a short time before pouring the boiling water over them. John Dory (Doret or Dorade) This is such an unsightly fish that it is seldom seen at the fishmonger’s in its natural form. It is of a golden yellowish colour, with an ugly head. It is, however, very delicate in flavour, and the John Dory flesh is firm and white, somewhat resembling the meat of the lobster. It is one of the best fish for boiling, and the smaller ones are very good baked. When cold the flesh of this fish is very good served in salad or with mayonnaise. It may also be cut into fillets and prepared according to any of the directions given for fillets of fish. Mackerel (Maquereau) One of the prettiest and most elegant fish we have. It comes to our shores in large quantities during the summer months. Mackerel is not good except when perfectly fresh and in season. It spoils more quickly than any other fish, beginning to ferment within a short time after its being caught, and becoming in some cases absolutely poisonous. Medium-sized mackerel are the best. They should be white and pearly looking underneath and the markings ought to be very bright and distinct. Besides the recipes given below it may be cooked in any of the ways directed for herring. 227. Mackerel, To Bake