Scale, cleanse, and remove the inside from the herrings. Split them open and remove the backbone ; wash and dry them. Cut each herring* down the back, making two fillets ; beat out each fillet with a wet knife. Spread over an anchovy forcemeat, roll up, and fasten with a skewer. Dip in egg, and then in bread crumbs, and fry in hot fat, a nice brown. Garnish with the roes, on croutons of fried bread. Anchovy Forcemeat. Pound the anchovies, yolks, and butter together ; pass the mixture through a hair sieve, then add the soaked crumbs ; season and use. Herring Roes. Cut some stale bread in fancy shapes, remove the centre, leaving a very thin bottom, and fry a nice golden colour. Season the roes (which should be soft ones) with cayenne, salt, and a few drops of lemon juice. Fry them lightly in butter. Place a roe on each crouton, garnish with hard-boiled yolk and white of egg, and chopped parsley. Harengrs Farcis aux Crevettes. (Herrings stuffed with Siirimps.) Fresh herrings 5 or 6. Picked shrimps i gill. Cream 2 tablespoonfuls. A few drops of lemon juice. Cayenne pepper to taste. Brown crumbs. Eg-g I. Butter. Scale and wash the herrings, cut off the fins and the head. Split each herring open, and remove the inside. Wash the fish thoroughly and bone them as follows : — Press each herring (inside downwards) flat ; this is to loosen the bone. Then remove the bone, beginning at the head. Dry the fish well in a cloth. Spread a little of the Shrimp Farce on the inside of each herring ; roll it up ; fasten it with a skewer ; dip each roll into beaten B i8 egg and then cover with brown crumbs. Bake on a buttered tin (putting a few pieces of butter on each fish) for about half an hour. Dish in a pile and garnish with fried parsley. Shrimp Farce. Chop the shrimps finely, pound them well, adding sufficient cream to moisten them. Season with cayenne and lemon juice to taste. Kidneys in Tomato and Brown Sauce. Sheep's kidneys 3. Tomato sauce i gill. Brown sauce i gill. Shalot (sliced) i. Bunch of herbs. Butter I oz. Slices of bacon. Skin the kidneys and split them in half. Roll each slice in flour, and fry a light brown colour with the shalot in the butter. Pour over the brown and tomato sauce (warmed), add the herbs, and simmer all very gently for about one hour. Dish the kidneys on a border of mashed potatoes straight down the centre of the dish. Strain gravy round. Put a slice of nicely fried bacon between each kidney. Serve as an entree or breakfast dish. When used as a breakfast dish the kidneys may be dished on croutons of fried bread instead of potatoes. Rognons a la Diable. (Devilled Kidneys.) ( By kind permission o/'Mrs. A. B. MARSHALL.) Take two sheep's kidneys in the suet, cut them into slices about half an inch thick ; trim each slice neatly, leaving a narrow rim of fat. Melt one ounce of butter, pour it over the kidneys to enrich them. Mix one tablespoonful of chutney, half a teaspoonful each of English and French mustard, a little salt and coralline pepper, and a teaspoonful of curry paste. Spread some of this mixture over each 19 slice of kidney, sprinkle with browned bread crumbs, place them on a greased baking tin, cover with buttered paper, and cook in a moderate oven about six minutes.

AI-modernized reading of the original text

Scale, cleanse, and remove the inside from the herrings. Split them open and remove the backbone ; wash and dry them. Cut each herring down the back, making two fillets ; beat out each fillet with a wet knife. Spread over an anchovy forcemeat, roll up, and fasten with a skewer. Dip in egg, and then in bread crumbs, and fry in hot fat, a nice brown. Garnish with the roes, on croutons of fried bread. Anchovy Forcemeat. Pound the anchovies, yolks, and butter together ; pass the mixture through a hair sieve, then add the soaked crumbs ; season and use. Herring Roes. Cut some stale bread in fancy shapes, remove the centre, leaving a very thin bottom, and fry a nice golden colour. Season the roes (which should be soft ones) with cayenne, salt, and a few drops of lemon juice. Fry them lightly in butter. Place a roe on each crouton, garnish with hard-boiled yolk and white of egg, and chopped parsley. Harengrs Farcis aux Crevettes. (Herrings stuffed with Siirimps.) Fresh herrings 5 or 6. Picked shrimps i gill. Cream 2 tablespoonfuls. A few drops of lemon juice. Cayenne pepper to taste. Brown crumbs. Egg 1. Butter. Scale and wash the herrings, cut off the fins and the head. Split each herring open, and remove the inside. Wash the fish thoroughly and bone them as follows : — Press each herring (inside downwards) flat ; this is to loosen the bone. Then remove the bone, beginning at the head. Dry the fish well in a cloth. Spread a little of the Shrimp Farce on the inside of each herring ; roll it up ; fasten it with a skewer ; dip each roll into beaten B egg and then cover with brown crumbs. Bake on a buttered tin (putting a few pieces of butter on each fish) for about half an hour. Dish in a pile and garnish with fried parsley. Shrimp Farce. Chop the shrimps finely, pound them well, adding sufficient cream to moisten them. Season with cayenne and lemon juice to taste. Kidneys in Tomato and Brown Sauce. Sheep's kidneys 3. Tomato sauce i gill. Brown sauce i gill. Shalot (sliced) i. Bunch of herbs. Butter I oz. Slices of bacon. Skin the kidneys and split them in half. Roll each slice in flour, and fry a light brown colour with the shalot in the butter. Pour over the brown and tomato sauce (warmed), add the herbs, and simmer all very gently for about one hour. Dish the kidneys on a border of mashed potatoes straight down the centre of the dish. Strain gravy round. Put a slice of nicely fried bacon between each kidney. Serve as an entree or breakfast dish. When used as a breakfast dish the kidneys may be dished on croutons of fried bread instead of potatoes. Rognons a la Diable. (Devilled Kidneys.) ( By kind permission o/'Mrs. A. B. MARSHALL.) Take two sheep's kidneys in the suet, cut them into slices about half an inch thick ; trim each slice neatly, leaving a narrow rim of fat. Melt one ounce of butter, pour it over the kidneys to enrich them. Mix one tablespoonful of chutney, half a teaspoonful each of English and French mustard, a little salt and coralline pepper, and a teaspoonful of curry paste. Spread some of this mixture over each slice of kidney, sprinkle with browned bread crumbs, place them on a greased baking tin, cover with buttered paper, and cook in a moderate oven about six minutes.

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