The Lake Superior herring is the best for filleting, as its fillets are boneless; the fresh water herring of the lower lakes is not so! The blue backs or sea herrings are packed into barrels and shipped all over the States when in season, which is a very short one.

Boiled Fresh Herring, Shrimp Sauce

Prepare by cutting off the head and fins, then scale, draw, wash and score the sides, put into boiling salted water and simmer for 15 minutes, take up, drain; serve with shrimp sauce.

Broiled Fresh Herring, Mustard Sauce

Prepared herrings marinaded for an hour in olive oil seasoned with salt and pepper, taken up, broiled; serve with a good anchovy sauce finished with mustard and lemon juice.

Fried Fresh Herrings, Mustard Butter

Prepared herrings seasoned, rolled in flour, fried in clarified butter, served spread with melted butter mixed with mustard, garnished with parsley and lemon.

Boiled Fresh Herrings, Cream Sauce

Prepared herrings boiled in salted water slowly for 15 minutes, taken up, drained; served with cream sauce poured over.

Baked Fresh Herrings, Fennel Sauce

Prepared herrings arranged in baking pan with a few bay leaves, moisten slightly with equal parts of fish broth and vinegar, baked and basted till done, taken up; served with a spoonful of the liquor over them, fennel sauce at the sides.

Baked Stuffed Herring

Prepared herrings filleted and boned; spread with fish forcemeat, the two sides then again put together as if the fish was sandwiched with farce, arranged in buttered baking pan, baked and basted; served with a Maitre d'Hotel sauce.

Curried Fresh Herrings, With Eggs

Boneless sides of herrings sauteed in clarified butter, taken up into a curry sauce made from fish broth, simmered a few minutes, taken up, coated with sauce; served on a long strip of toast, garnished with slices of hot hard boiled eggs. (Good dish for Fridays).

Boned Fresh Herring On Toast

Split, boned, sprinkled with pepper, salt, thyme, rolled from tail to head, tied with twine or tape, baked in court-bouillon with a dash of tarragon vinegar; served on circles of toast with lemon parsley sauce.

Soused Herrings

Scale and draw the fish, cut off the heads, wash and drain, arrange in porcelain lined baking pans, seasoned with salt and pepper, ground allspice, a few bay leaves and shallots, moisten to two-thirds of their height with white wine vinegar, cover with another pan, place in oven and bake very slowly for an hour; served cold, wiped dry, garnished with watercress.