Cassell's dictionary of cookery

Herrings, Pie of. — Choose some rings with soft roes ; scale and clean them well, cut off their heads, fins, and tails, split them open, take out the bones, -and season the inner surface of the fish with a little salt and pepper. Line the edge of a butterad pie-dish with a geod crust. Spread over the bottom of the dish a layer half an inch thick of equal parts of apples and onions, finely' minced. Place the herrings on this, and cover them with another layer. Sprinlclo the surface with grated nutmeg and finely-shred lemonrind. Place two or three small pieces of butter here and there on the top, poitr a little water in, cover the pie with a crust, and bake in a good oven. Herrings, Potted. — Empty the fish, dean without washing them, cut oif the heads and tails, remove fhe backbone, and strew over them a Little stilt and powdered mace. Let them remain three or four hours, then wipe off the seasoning and put the fish into a wcU-butterod pan ; strew pepper, salt, and grated nutmeg over them, place small lumps of butter here and there upon them, and bake in a moderate oven. When they are cooked enough, di-ain the liquid from them, pour HER sufficient clarified butter over them to cover them completely, and keep in a cool place. Time, two hours to bake. Probable cost of herrings, 9d. per dozen. Sufficient, half a dozen for three persons. Herrings, Red, Broiled. — Soak a coiijile of red herrings in a little warm water. This is unnecessary for fresh Yarmouth Bloaters. Diy them well -with a cloth, make four or five incisions crosswise on the back, dredge a little flour over them, and put them on a gridiron about six inches above a clear fire, or toast them before the fire. This fish may be opened at the back and rubbed inside with a Little cold butter, if this is liked. Time, five minutes. Probable cost, 3d. Sufficient for two persons. Herrings, Red, Broiled (another way). ■ — Cut off the heads and tails ; open the fish, and pour over them a little hot beer. When it is cold, wipe them dry with a soft cloth, and toast them before the fire until they are hot through. Time, half an hour to soak. Probable cost, IJd. each. Sufficient, one for each person. Herrings, Red, Broiled (another way). — Take ofE the heads and tails, split the herrings open, and take out the backbones. Beat an egg, stir into it a tea-spoonful of clarified butter. Dip the fish into this, and sprinkle over them, rather thickly, finely-grated breadcrumbs, seasoned with a little pepper and powdered herbs. Broil them on a gridiron about six inches above a clear fire, and serve them on hot toast. Time, five minutes to broil. Pro]«ible cost, Id. each. Sufficient, one for each person. Herrings, Red, BuflFed (a Scotch di.sli). — Soak the herrings in two or three waters, until the salt is almost extracted. Push a stick through the eyes, and hang the fish in the sun or wind to drj-. \Vhen wanted for use, broil or boil them like fresh herrings. Time, three days to soak. Probable cost, two for 1½d. Sufficient, half a dozen for two or three persons. Herrings, Red, Choosing.— Choose a