How To Broil Herrings

Gut and scale the herrings, cut off the heads and wash them clean. This done, dry them in a cloth, notch them across, flour them, and lay them on the gridiron to broil; mash the heads, and boil them a quarter of an hour in small beer, or ale with a little onion, and whole pepper; then strain it, and thicken it with butter and flour, and a good deal of mustard. Lay the herrings in a dish and pour the sauce in a bason. Instead of this sauce, plain butter and mustard will serve.

How To Fry Herrings

Take large onions, peel them, and cut them into thin dices, and fry them with the herrings cleaned as above; these and the herrings must be fry'd of a light brown. Take the herrings up, lay them in a dish, and put the onions round them; melt some butter, mix it with mustard, and put it in a cup.

How To Bake Herrings For Keeping

When the herrings are well cleaned, cut off the heads, and take out the roes; wash these last, and put them in again; then season them with a little pepper, cloves, and mace, all beat into powder, adding a proper quantity of salt. Lay them in a deep pan, in layers one above another, and two or three bay leaves between each layer; then put in a mixture of half vinegar and half water. Cover them close, with brown paper, and fend them to the oven. Take them out, let them sland till they are cold, and then pour off the liquor; this done, pour in fresh vinegar and water, and put them into the oven again. Sprats may be managed in the same manner; but once baking is sufficient.