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Salted-Herring-Roe Sauce. — Boil two or three Salted Herrings, drain them, and carefully pick out the roes ; put For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Herrings — continued. these in a stewpan with 1oz. of butter, 1 table-spoonful each of very finely-minced onion and parsley, a few drops of lemon-juice, and a small quantity of cayenne. Beat the whole over the fire for a minute or two, then take it oft', and it is ready for serving. This sauce is very good as an accompaniment for either broiled mutton chops or boiled fish. Salted-Herring Salad. — (1) This is a favourite dish amongst Germans. Cut off the heads and split down the backs of four or five Salted Herrings, take out the bones carefully, remove the fillets, and cut them into small pieces. Put some cold boiled potatoes, cut in dice, in a deep dish with one raw apple and a little cold roasted veal also cut in dice. Mix with the fish some pickled beetroot, salted cucumber, and a few gherkins, all finely chopped ; put them in with the other ingredients, sprinkle over salt, mustard, 1 pinch of chopped chives, and 1 handful of capers, and pour in some vinegar and oil. Thicken the salad with 1 teacupful of mayonnaise sauce with eggs, dish it in a dome-shape, smooth the surface with a knife, and mask it with more of the mayonnaise. Decorate it with gherkins, capers, anchovy fillets, and cherries in vinegar ; put a few lettuce-hearts in the centre, surround the base with croutons of aspic jelly, and serve. (2) Wash the required quantity of freshly-salted Herrings, let them soak in milk for three or four hours, drain them, cut off the heads and tails, and split the body to remove the bones. Arrange on a dish, garnish with minced onions and thin slices of pickled gherkins, sprinkle a few whole capers round, pour a little oil and vinegar over the fish, and serve. (3) Pick the fillets off some Salted Herrings and cut them into small pieces. Boil some potatoes with their skins on, and when cooked (they must not be overdone) peel and cut them into small pieces ; put the potatoes in a basin, cover with oil and vinegar in equal quantities, dust salt and pepper over them, and stir about to mix thoroughly. Chop two or three very sour apples and some gherkins, and mix them, with the Herrings, in with the potatoes. Add a small finely-chopped onion and some chopped pickled beetroot. Toss all the ingredients together for a few minutes to incorporate them, then turn them into a salad-bowl, and serve.