Baked Herrings

Scale, wash, and dry them well in a cloth; lay them on a board, pound some black pepper and cloves together, and mix them with four times the quantity of salt, and rub the fish all over. Lay them straight in an earthenware dish (a deep one is best). Cover them with vinegar and a few bay-leaves. Tie strong paper over the top of the dish, and bake them in a moderate oven for about half an hour or more. They are good eaten either hot or cold, and will keep a long time if well covered. Mackerel and trout may be dressed in the same way.

Baked Herrings In A Crust

Make a shape of good paste just the length and the breadth of a herring. Then lay a fresh herring, previously scaled, washed, and cleaned, in it, with a piece of butter, some minced onions, pepper and salt. Cover with paste, and put them in the oven for about twenty minutes or half an hour. They are excellent.

How To Boil Herrings

Scale, clean, and wash them; dry them thoroughly in a cloth, rub them well over with salt and vinegar. When the water boils, put them' in; about ten or twelve minutes will do them. Then take them up; drain them well, and put them on the dish. Serve with grated horseradish, and horseradish sauce, or-parsley and butter made very green. Mackerel may be boiled in the same way, and served vvith fennel or green gooseberry sauce.

Pickled Herrings, Mackerel, Sprats Or Smelts

Cut two onions in thin slices, mix with salt and pepper and a little mixed spice, two or three bay-leaves, and a small faggot of sweet herbs. Clean the fish, and cut off the fins and gills. Put a little of the onion inside them, and rub the outside with the same. Put them into a deep dish, with the onions, herbs, and seasoning, half a pint of vinegar, and a gill of water. Bake in a slow oven one hour. Serve cold. They keep a long time good.

Red Herrings A La Bruxelloise

Take a large sheet of the thickest white paper double, of which make a case large enough to contain eight her-rings; butter it well inside and out that it may not burn; then take eight of the best herrings, cut off their heads and tails, skin them, take out the backbone, and divide them longitudinally into two fillets; place them side by side in the case, and put between each a bit of butter mixed with fine herbs, some chopped mushrooms, parsley, a little shallot and green onions minced fine, a little pepper, and just a sprinkling of olive-oil; powder them over the top with fine bread-crumbs, and lay the case on the gridiron over a very clear fire, taking every precaution to prevent their burning. When they are sufficiently done, which will be in about ten minutes, serve them in the case with a squeeze of lemon over them.

Red Herrings

Take off their heads and tails; divide them from end to end; take out the bone; put them on a dish, and baste with oil. When ready to serve, turn them for a minute or two on the gridiron, and send to table immediately.