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Red Herrings served as in Brussels. Put six red Herrings on a gridiron, hold them over steam or hot cinders for a few minutes, skin and cut them up into fillets. Have ready a large paper case, well oiled. Put a little parsley, mixed herbs, garlic, and chives, a few shallots and mushrooms, all finely chopped, into a saucepan with a lump of butter, sprinkle over sufficient pepper to taste, and cook gently until done, stirring well all the time. Sprinkle the fillets with a little olive oil and grated bread, place them round the paper case alternately with the mixture, put the case on a gridiron over a clear fire, and broil until done. Place the case on a dish, and serve with a garnish of thin slices of lemon. Red Herrings cooked in Flemish. Style. — Cut off the heads of some red Herrings, and slightly split them down the backs. Have ready a large saucepan of boiling water, put the Herrings on a gridiron, lay it over the stewpan, and keep the water boiling ; when the skins can be easily moved the Herrings are done. Remove the fish, peel off the skins, take out the soft roes, cut away the thin parts of the belly, and put the Herrings with the roes on a dish. Mix 1 tablespoonful of mustard with a little melted salted butter, pour it over the fish, and serve. Red-Herring Salad. — (1) Pare off the skin of two or more red Herrings, split them, carefully remove the bones, and then cut them into small fillets. Thoroughly wash and drain a cabbage lettuce, pull the leaves asunder, and put them in a salad-bowl ; put in the pieces of Herrings. Boil two eggs till hard, and when cold peel and chop them finely ; mix with the eggs 1 teacupful of vinegar and 1 teacupful of salad-oil ; season the mixture with salt and pepper, pour it over the salad, and serve. As the Herrings are naturally oily, less salad-oil can be used if preferred, or a remoulade sauce can be poured over. (2) Put three red Herrings on the corner of the stove for half-a-minute on each side, then pull off the skin, cut off the heads, split the Herrings into halves, remove the bones, and cut them up into small square pieces. Place them in a salad-bowl with a small chopped onion, two hard-boiled eggs cut in pieces, a cold boiled potato cut the same, and 1 teaspoonful of chopped parsley. Season with salt and pepper, and mix in 3 table-spoonfuls of vinegar and 2 table-spoonfuls of oil. Mix well together, decorate the salad with cooked beetroot cut in slices, also a few capers, and serve. Red-Herring Sandwiches. — Pare off the skin of a red Herring, and cut off the fins and head. Split it into halves, and lift the backbone out carefully. Cut the Herring into even-sized pieces, squeeze lemon-juice over, and leave them for an hour or two. Cut some rather thin slices of bread, butter them, put the fish on half of them, drop a little Worcestershire sauce on each, and cover with another slice of bread-and-butter ; cut the sandwiches into halves or fingers, arrange them on a folded napkin or an ornamental dish-paper placed on a dish, put a few small sprigs of parsley here and there, and serve.