Cassell's dictionary of cookery

cipe). — Put some white salted herrings into cold milk, to soak for a couple of hours. Split them open, take out the bones, cut each half herring into three pieces, and divide the roes lengthwise. Put all in layers into a deep jar, and between each Layer place a sprinkling of finely-minced shallot, pounded cloves, and white pepper, with here and there a piece of bay-leaf and a slice of fresh lemon with half the rind taken off. Place the roe with the herring, and the seasoning over the top layer, and cever the whole well with vinegar. . Pour three or four table-spoonfuls of salad-oil over the vinegar, and leave it until required. The pieces of herring should be drained when wanted, and served either with cheese or as a relish for salads, breakfast, luncheon, &c. They may be used in a couple of days, but wiU keep good for some time. Probable cost, about 9d. per dozen. Herrings, Mock Anchovy Sandwiches of {nee Herrings, Red, Mock Anchovy Toa.st of). Herrings, Pickled.— Take half a pound of salt, half a pound of bay salt, an ounce of sugar, and an ounce of saltpetre. Pound all well together until reduced to a fine powder. Procure the herrings as fresh as possible, cut off the heads and tails, r,pen them, and lay them for one hour in brine strong enough to float an egg. Drain, dry the fish with a soft cloth, and put them in layers into a deep jar, with a little of the powder between each layer, and a little both at the top and bottom of the jar. When the jar is full, press it down and cover it closely. The fish will be ready in three months. Probable cost, 9d. per dozen. The above quantity of salt is enough for two dozen hen-ings. Herrings, Pickled (in the French style). — Scale and clean a dozen perfectly fresh herrings, without washing them. Cut off their heads, and remove the entrails, leaving the milts and roes in their place. Put the fish into an earthen jar, strew salt over them, and let them lie for twenty-four hours, turning them over at the end of twelve hours. Drain them, and place them in an enamelled saucepan, with a dozen peppercorns, a bay-leaf, six cloves, and a large sliced onion. Pour over them as much cold, vinegar and water as will cover them. Place them on a brisk fire, bring them quickly to a boil, and let them boil just two minutes. Take them from the fire, and let them get nearly cold in the saucepan before removing them to the jar in which they are to be kept. Lift them out carefully, pour the liquid over them, and keep in a cool place. They will remain good. for some time. Probable cost, 9d. per dozen. Herrings, Pickled, To Dress.— Cut the heads and tails from a couple of pickled herrings. Soak them in lukewarm water for three or four hours, then dry, and broil them over a clear fire. Brush a little salad-oil over* them just before serving, and serve with sliced onion or chopped parsley and capers. Time, five minutes to broil. Probable cost, l|d. each.