Ingredients. - Two mackerel or herrings. One dessertspoonful of chopped herbs and onions. One dessertspoonful of chopped parsley. One dessertspoonful of bread-crumbs. Pepper and salt. Two ounces of dripping.

Time required, about forty minutes.

To Bake Mackerel or Herrings with herbs and breadcrumbs :

1. Wash the mackerel or herrings in cold water, dry them in a cloth, and put them upon a board.

2. Take a sharp knife, cut off the heads of the fish, carefully split open each fish, and take out the back-bone.

3. Lay one fish open flat on a tin (skin downward).

4. Take a sprig of parsley, wash it in water, and dry it in a cloth.

5. Put the parsley on a board, take away the stalks, and chop it up as fine as possible. There should be about a dessertspoonful.

6. Take half an onion, peel it, put it on a board with a sprig of thyme and marjoram, and chop it up fine. There should be about a dessertspoonful.

7. Take a grater, stand it on a board, and grate a few bread-crumbs. There should be about a dessertspoonful.

8. Mix the onions, herbs, and bread-crumbs together.

9. Sprinkle pepper and salt to taste over the fish in the tin.

10. Then sprinkle over the fish the mixture of herbs and bread-crumbs.

11. Take the other fish and lay it over the one in the tin (skin upward).

12. Put two ounces of clarified dripping in a saucepan, and put it on the fire to melt.

13. Pour the melted dripping over the fish in the tin.

14. Cover the tin with a dish, and stand it on the hot plate or in the oven, to bake for half an hour,

15. Watch it, and baste it occasionally with the dripping.

16. For serving, turn the fish carefully out of the tin on to a hot dish.