Cassell's dictionary of cookery

herrings are better for broiling when they have been salted for a night, as this both renders them firmer and improves their flavour. Scale and gut the fish without opening them, score them to the bone in two or three places, dredge a little flour over them, and broil them over a clear fire. Lift them gently now and then, to prevent theii- sticking to the bars, and when one side is done enough, turn the fish gently to the other. Serve immediately. Squeeze the juice of a lemon over the herrings before sending them to table. The roes must be fried with them. Time, from fifteen to twenty minutes. Probable cost, two for 1½d. Sufficient, half a dozen for three persons. Herrings, Fresh, Broiled (in the Scotch style). — Scale, gut, and wash the herrings, cut off the heads, tails, and fins, flatten them with gTeat care, remove the backbone, and any little bones that can be taken out -with it. Sprinkle the inside of each fish with a little pepper and salt ; then place them together in pairs, and press the two inner surfaces as close as possible. Dip them in oatmeal, lay them on the gridiron over a clear fire, and when the undermost fish is broiled, turn them quickly and carefully, without separating them. Serve as hot as possible. A bloater and a fresh herring may be broiled together in this way, but when this is done, the bloater should be well rubbed inside with butter before being laid on the fresh fish, and the oatmeal omitted for it. Time, about seven minutes to broil. HER ( ^H) ilBR Sufficient for one person. Probable cost, two for lid. Herrings, Fresh, Choosing.— Choose fresh herrings which are plump in shape, bright ,ind silvery in look, and with their scales uninjured. When they are bloodshot about the eyes, they have been dead some time. When many of the scales have come off, they have been crushed together in large heaps, either in the fishing-boats or in baskets. A herring dies almost instantly it is taken out of the water. Comparatively few people have seen a Uve herring. Herrings, Fresh, Fried.— Clean and scale four fresh herrings. Cut off the fins, and either score them lightly in three or four places, or open them along the under side, and take out the bone. Season them with a little salt and pepper ; flour, and afterwards brush them over with beaten egg, and sprinkle bread-crumbs over them. Fry them in a very little hot fat, and drain them well before serving. The roes should be taken out, egged and crumbed separately, fried, and sent to table with the fish. Stir a tea-spoonful of mixed mustard, and half a teaspoonful of vinegar into half a pint of melted butter, and send this sauce to table with the herrings in a tureen. Time, three minutes each side. Probable cost of herrings, 3d. Sufficient for two persons. Herrings, Fresh, Fried (another way). — Take half a dozen herrings, scrape off the scales, cut off the heads and fins, cut them -open down the back, and wipe the fish with a soft cloth, but do not wash them. Slice two or three onions, and fry them for two or three minutes in hot fat. Dip the herrings in butter, and fry them with the onions, until done enough. Send to table -w-ith the onions in the dish with them, and parsley and butter in a tureen. Time, six or seven minutes. Probable cost, two for 1½d. Sufficient, half a dozen for three persons. Herrings, Marinaded (a German re-