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(2) Clean the Herrings and dry them, season to taste, and lay them in a baking-dish with two or three bay-leaves, some mixed spice, and a small quantity of butter. Let them bake in the oven, and when sufficiently cooked, take them out and let them cool. Bone, press the meat into pots, pour over enough melted butter or oil to cover, and use as desired. Rolled Fresh Herrings. — (1) Select whatever quantity is required of Fresh Herrings, clean them, and cut off their heads ; split them, and take out the roes and bones, sprinkle pepper, salt, and a little chopped parsley over the fish, lay the roes on top, roll them up tightly, leaving the fins and tails outwards, and bind round with pieces of tape. Put the Herrings in a saucepan, cover them with boiling water, season with pepper, salt, and a little vinegar, and simmer gently for ten or twelve minutes, according to the size of the fish. When cooked, take them out, drain, and put them on a hot dish ; pour parsley - and-butter sauce over, and serve very hot. (2) Select the required quantity of Fresh Herrings (those with soft roes are the best), scrape them, cut off the heads, open and clean them, take out the bones carefully, sprinkle the fish with flour, pepper, and salt, lay the roes on them, and roll up tightly with the skin outside. Put the Herrings in an earthenware pot with a lid, cover them with water, and bake in a slow oven for two hours. When the fish are cooked, drain off the liquor, cover them with vinegar, and sprinkle pepper and salt over. Herrings prepared in this way will keep good for some time. Rolled Fresh Herrings on Toasts. — Select a sufficient quantity of soft-roed Herrings, scrape and split them lengthwise down the back, remove the roe, lift the backbone out carefully, season with salt and pepper, and strew some finely chopped parsley over them ; roll up tightly, and bind them round with tape. Have some water boiling in a saucepan, put in a small quantity of vinegar, salt, and pepper, and the fish ; let them simmer for ten minutes. Fry the roes in butter. Cut as many rounds of bread (about Jin. thick) as there are rolls of fish, and toast them a delicate brown on both sides. Butter and lay them on a hot dish. Drain the rolls of fish, put one on each piece of toast, garnish with the roes and some watercress, and serve. Soused Fresh. Herrings. — Select the required quantity of Fresh Herrings with soft roes, chop off the heads, scrape and thoroughly clean the fish ; put them in an earthen baking-dish, sprinkle over them pepper, salt, and a small pinch of allspice, pour in vinegar to three-parts their height, then fill up with water ; a bay-leaf and shallot may be put in as well. Cover the dish, put it in the oven, and bake the Herrings slowly for two hours. When cold, wipe the fish, lay them on a dish, garnish round the edge of the dish and in between the fish with watercress, green celery-tops or parsley, and serve. Stewed Fresh. Herrings. — Select some large Fresh Herrings, cut off their heads and thoroughly clean them, put them in layers in an earthen pot, sprinkling pepper and salt over each layer. Mince some onions and carrots, and fry them in butter, with a few peppercorns, a bunch of parsley, and a clove of garlic ; pour over the vegetables as much white wine as will Herrings — continued.