Take four very fresh soft-roed herrings. Get the fishmonger to bone them for you. In the center of each place a big tea-spoonful of French mustard and a bit of butter. Dust lightly with black pepper, and place in a well-buttered bag. Add to them half a wineglassful of hock or sherry and half a wineglassful of either shallot or tarragon vinegar as preferred. Cook for fifteen to eighteen minutes, according to the thickness of the fish, in a moderately hot oven (300 Fahr.).

Dish up on a hot dish and serve with a beetroot salad. This is a most appetizing way of cooking herrings, but it must be done in the Soyer bag if it is to be done to perfection.

For the dressing for the sliced beetroot allow two table-spoonfuls of tarragon vinegar to one of oil, and pepper and salt to taste.