European and American cuisine

skin and bones, cut each fish slantingly into 3 pieces, and put on a round dish ; pour the above mayonnaise over, garnish with green lettuce and hard-boiled eggs ; cut into quarters and serve. In place of the above sauce a r6molade sauce may be poured over the fish. Herring anx Fines Herbes.— Soak 6 salted herrings for 24 hours in cold water, changing the water 3 times during that period ; then take out, remove heads, skins, and tails ; split in two, and lay for 12 hours in sour milk. After that rinse in cold water, wipe dry, and lay in a stone jar. Rub the herring milt fine and mix with 3 fine-minced onions and 1½ pint wine vinegar ; pour this over the fish, cover the jar with paper, and let stand for 3 days. In serving, cut each half of the herring into 3 pieces slantingly, and lay on an oval dish ; then prepare the following sauce : Fry 6 fine-chopped button mushrooms and 2 fine-chopped white onions in 2 ounces butter 5 minutes ; mix with 1 gill of salad oil, add some of the pickle in which the herrings laid, and pour it over the fish. Garnish with cut lemon and mixed pickles. Herring Rolls. — Soak several herrings in cold water for 24 hours, changing the water twice ; then take out, split through the back, remove all the bones, heads, and tails, cut each herring into halves, and lay for 12 hours in sour milk or water. After that take out, wipe dry, and spread on a board. For 6 herrings mix 3 fine-minced onions, 2 tablespoonfuls English-made mustard, or 4 tablespoonfuls French mustard ; spread some of this mixture over the inside of each fish, and roll up ; fasten with a wooden toothpick or bind with a string. Lay the rolls in a stone jar with 1 lemon cut into slices and freed from the pits, 2 large onions cut into slices, 3 bay leaves, 1 tablespoonful whole peppers, and some capers; stir the milt of the herring fine, mix with 1 quart vinegar, and pour over the herrings; tie the jar up with paper and set in a cool place. After 4 days they are ready to be eaten. Herring Marlniftre. — Soak 10 herrings for 24 hours in fresh water, changing the water 2 or 3 times during that time; then HERRING. 169 take out, clean and wash, lay in a stone jar, with 3 large sliced onions, 4 bay leaves, 6 cloves, and 1 tablespoonful whole peppers ; stir the milt to a cream, mix with Yi pint vinegar, add it to the herrings ; add sufficient vinegar to entirely cover the fish ; close the jar, and set in a cool place. After 4 days they are ready for use. Or remove the skin and bones of the herrings, split the herrings in two, cut off heads and tails, roll up each half of fish, and fasten "With a little pointed piece of wood or toothpick ; lay them with sliced onions and spice in a stone jar, add the milt stirred to a cream, and boil sufficient vinegar to cover the herrings. Let it cool off, and pour over the fish ; cover and set away for 4 days, when they can be eaten. The imported herring from Holland is to he used for ail of these recipes.