German cookery for the English kitchen

3 tablespoonsful oil. I tablespoonful German mustard. I oz. flour. A pinch of ground ginger. A pinch of cayenne. Take 15 pickled herrings (obtainable at any German Delikatessen shop). Soak them for 24 hours, then clean and scale them well, removing the heads, and wash them in fresh water. Stir the oil and flour together over a brisk fire for a few minutes, add the water, and boil up well. Pour into an earthen vessel, adding gradually the vinegar (which has been boiled with sliced onion) and when cool, the roes of the herrings, chopped fine. Rub the sauce so obtained through a fine sieve and flavour with German mustard, ground ginger, cayenne and small boiled onions. Place the herrings in a stone jar, pour this sauce over them and tie up the jar. The addition of a little chopped apple and thick cream to the sauce, on serving, is a great improvement Rollmops. (Rolled Herring.) Soak the pickled herrings for 24 hours, cut them lengthwise into two strips, removing bones and skin. Cover each strip with a layer of capers, chopped onions, FUh. 5 1 German mustard and slices of pickled cucumber. Roll up and fasten together with a fine wooden skewer. Place these little rolls in a stone jar and pour over them vinegar that has been boiled with onions and allowed to cool. Tie up the jars till the herrings are required. DellkatesB-Heringe. (Piquant Herring.) 15 fresh herrings. I gill best vinegar. A little pepper. Some sliced onion. I tablespoonful salt I teaspoonful sugar. A very little Meat Extract. Mustard seed (Senfkorner). Tarragon vinegar to taste. Fillet the herring. Dry the fillets with a cloth and lay them in glass jars, pouring wine vinegar over them and leaving them to stand for 36 hours. Then pour oflF the vinegar, strew salt, pepper, sugar, and mustard seeds among the herrings, and stand in a cool place for another 3 hours. Boil up the gill of vinegar with the sliced onions, dissolve a little Meat Extract in it and, when it is cool, pour it over the herrings. Add a little Tarragon vinegar to taste, or a teaspoonful of German mustard, or slices of tomatoes. Tie up the jars and stand them in a cool place. The herrings are ready for use in 3 days. Frische Heringe mariniert. (Marinaded Fresh Herrings.) Scale and clean the herrings, cutting ofiF the heads* Wash them well and lay them in salt for 2 hours, reckoning^ 2 oz. salt to every 15 herrings. Then dry them, roll them in flour, and fry in browned butter. Place in a stone jar with a rcw peppercorns and pour over them boiled vinegar that has been allowed to cool. 52 Fische. Sardellen-Torte. (Sardellen Entree.) I lb. Sardellen. 4 oz. Parmesan cheese. 4 oz. butter. I small toast loaf. I tablespoonful chopped green herbs. 1 tablespoonful capers. 2 tablespoonsful lemon juice. Cut the bread into slices^ removing crusts, and toast it. Butter a dish well and place the pieces of toast on it. Put a layer of grated Parmesan cheese on each piece of toast, and on that arrange the Sardellen, which have been previously soaked in milk, strewing over them a few capers and the chopped herbs. Then pour the lemon juice over and the butter, which has in the meanwhile been oiled ; on the top, sprinkle another layer of Parmesan cheese and bake in a hot oven for about lo minutes. Serve as an entree. Krebse. (Crayfish.) In buying crayfish, care should be taken that the tails are curved in. Should the tails be stretched out straight, the crayfish are dead. The same applies to lobsters. If the crayfish do not appear clean, they should be cleansed by brushing and then well washed. To boil a dozen crayfish reckon from i to 2 quarts of water, according to size. They must boil lo to 15 minutes slowly, and then be drawn to one side to simmer slowly for another quarter of an hour.