The delicacy of these fish prevent their being dressed in any other way than boiled or broiled; they certainly can be bread-crumbed and fried, but I prefer them dressed in the following way:

Wipe them well with a cloth, and cut three incisions slantwise upon each side, dip them in flour, and broil slowly over a moderate fire; when done, sprinkle a little salt over, dress them upon a napkin, garnish with parsley, and serve the following sauce in a boat: - Put eight tablespoonfuls of melted butter in a stewpan, with two of French mustard, or one of English, an ounce of fresh butter, and a little pepper and salt; when upon the point of boiling, serve.

Herrings, Sauce Dijon. (Another Method.)

Procure six fresh herrings, trim and score, dust with salt and pepper, roll in flour and grill in a very hot oven. When ready, place on a hot well-buttered dish and serve with a sauce prepared as follows: -

Put in a stewpan one ounce of butter, one small tablespoon-ful of flour, a little salt, pepper and a touch of cayenne, together with half a pint of boiling milk. Place on fire and stir well, adding meanwhile one good teaspoonful of French mustard, the juice of a lemon and a teaspoonful of cream. (If no French mustard substitute with the same quantity of dissolved English mustard.) When very hot serve either by pouring over the fish or separately in a sauce-boat, together with plain baked potatoes. A cheap dish but exquisite enough for a gourmet.