and pepper. Broil and serve with a Cream Sauce. Add to the
sauce a teaspoonful of minced parsley, and a few drops of vinegar.

FRIED HERRING--I

Clean and cut up the fish, dip in milk, roll in flour and fry in
hot fat. Serve with a Cream Sauce, to which four tablespoonfuls
of prepared mustard have been added.

FRIED HERRING--II

Clean and cut up the fish, dredge with salt, pepper, and flour,
and put into a frying-pan with hot lard.

FRIED HERRING--III

Remove the head and tail, clean, gash down to the bone, roll in
corn-meal, and fry in salt pork fat. Garnish with lemon and parsley.

HERRING A LA NORMANDY

Chop a large onion fine and fry it. When brown, fry half a dozen
prepared herrings in the same fat. When brown add salt, pepper,
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and two tablespoonfuls of vinegar. Bring to the boil and pour over
the herring. Serve with mustard.

SMOKED HERRING A LA MARINE

Cut off the heads of smoked herrings and put the rest in a bowl.
Cover with hot water and soak for two hours. Take them out, skin,
bone, and soak for two weeks in enough oil to cover, with sliced
onions, pepper-corns, and bay-leaves. Keep in a cool place.

BOILED HERRING

Clean the fish thoroughly, and rub with salt and vinegar. Skewer
their tails in their mouths and boil for ten or twelve minutes.
Drain and serve with melted butter and parsley.

HERRING RELISH

Soak six Holland herrings over night. Remove the backbones, cut
up into inch pieces, and add three onions sliced thin. Cover with
vinegar and serve the next day.

HERRING SALAD

Soak four salt herrings in water over night.
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Drain and chop fine. Mix with four boiled beets, three heads of
celery boiled, four peeled sour apples, two onions, three pickles,
and two pounds of lean roast veal. Chop very fine, season with salt
and pepper, and pour over enough oil to moisten, and enough vinegar
to suit the taste. Serve very cold with a garnish of hard-boiled
eggs.

HERRING SALAD A LA BRENOISE

Peel and cut into dice a quart of cold boiled potatoes, four peeled
and cored sour apples, the fillets of four salt herrings, a cucumber
pickle and two boiled beets. Add salt, pepper, chopped onion, vinegar,
mustard and Mayonnaise dressing. Sprinkle with minced parsley before
serving.

SWEDISH HERRING SALAD

Soak two salted Holland herrings for twenty-four hours. Remove
the bones and cut into dice. Add an equal amount of cooked meat
cut into dice and half the quantity each