Roast on a gridiron; serve with a little butter, chopped parsley, vinegar, or lemon juice. Very good.

Harders soaked in water for a night, and broiled in a buttered paper on a gridiron, are very good.

The small dried and salted herring commonly called at the Cape "Bokom," is very good when done this way: pour boiling water on it, and then steam in a covered pan with a little fat. When tender, remove the skins, and serve hot.