Cookery for every household

side, brush the herring over with a little salad oil or melted butter, and season with pepper and salt. A little finely chopped parsley may also be sprinkled over them. Grease and heat a gridiron or hanging grill, and cook the fish on this, either over or in front of a nice clear fire, or under the grill of a gas stove. They will require from 7 to 10 minutes to cook, and must be turned once or twice. Serve on a very hot dish with a dish paper under them. Small pats of maitre d’hotel butter or mustard sauce (see Recipe 770) may be served separately. Time to cook, 7 to 10 minutes. Herring. A little flour. 217. Herring, To Broil, 2 | Pepper and salt. I Egg and bread-crumbs. Prepare the fish in the same way as for Fried Herring (see below). Coat them lightly with flour, seasoning with pepper and salt. Then egg and bread-crumb the herring, and cook and serve according to preceding recipe. 218. Herring, To Fry, 1 (Harengs Frits) Oatmeal. Dripping or clarified fat. Fresh herring. Pepper, salt. Lemon juice. Wash and scrape the herring, cutting off the fins, tail, and head. Split them open and remove the back bone and as many of the small bones as possible. Then score the skin across two or three times to prevent it shrinking up the fish in the cooking. Season the fish with pepper, salt, and a little lemon juice, and, if time permits, let them lie one hour. Shortly before serving put some oatmeal on to a plate, and dip each fish into this, coating them well on both sides. Melt about 2 oz. dripping or clarified fat in a large frying pan. When it is smoking hot put in as many fish as the pan will hold, with the open side downwards. Brown on the one side, then turn with a fish slice and brown on the other. When ready, lift out and drain on kitchen paper. Keep these fish hot while frying the others. Add more fat to the pan when necessary, and see that it is always quite hot before the fish is put into it. Serve the herring on a hot dish, with a dish paper under them, and garnish with some nice sprigs of fresh parsley. Notes. — If the herring are very small they may be fried in deep fat (see p. 248). If there are roes, cook them with the herring, and use them as a garnish. Time, 7 to 10 minutes to fry. 219. Herring, To Fry, 2 (Harengs Frits) Herring. A little flour. Pepper and salt. Dripping or clarified fat. Parsley or fried onion to garnish. Wash and clean the fish thoroughly, but do not split them open. Cut off the head, tail, and fins, scrape the skin well with a knife, and then dry the herring in a cloth. With a sharp knife make three scores through the skin on each side of the fish, but do not cut too deep. Mix some flour on a plate with pepper and salt, dip the fish into this, coating them well. Fry according to directions given above and serve very hot, garnishing with parsley or fried onion. Fried Onion. — Skin the onions, and cut in very thin slices with a sharp knife. Melt a small piece of butter or dripping in a saucepan, and let it colour slightly. Put the sliced onion into this, and fry slowly for about 10 minutes until nicely browned. 220. Fillets of Herring, To Fry (Filets de Harengs Frits) 3 herring. Salt and pepper. Lemon juice. Egg and bread-crumbs. Mustard sauce. Frying fat. Slices of lemon to garnish.