Broiled Fresh Herrings, Maitre D'Hotel

Slice the herring down the stomach and take out the insides and the bones; pour over a little olive oil and sprinkle with chopped parsley, and let remain for an hour. Put them on a gridiron over the fire and broil until done. Put them on a dish with a few lumps of cold maitre d'hotel butter and serve.

Broiled Fresh Herring With Mustard Sauce

Take the required number of herring with soft roes, cut off the heads and clean, but do not open them; dip them well in salad oil, season with pepper and salt and leave them for an hour. Arrange the fish on a gridiron and let them stand over a clear, slow fire and broil for fifteen minutes, turning until they are done. Mix one teaspoonful of flour and one tablespoonful of mustard with cold water; when smooth pour in one breakfast cupful of white stock; turn this in a saucepan and stir over the fire until thick and it boils, then put in one ounce of butter, one teaspoonful of chopped parsley and pepper and salt to taste. Put the herrings on a hot dish, and when the butter is dissolved pour it over the fish and serve.

Matelote Of Fresh Herring

Take some herring, half of which have soft and half hard roes; gut them through the gill opening. Cut off the heads and tails and divide each herring lengthwise into two fillets, removing the bones. Put a small quantity of butter in a fryingpan, and enough flour to nearly absorb it, then add a little chopped parsley and shallots; lay the herrings in the pan, sprinkle over them three wineglassfuls of red wine and cook over a hot fire. Put them on a hot dish and lay over some small onions and fried mushrooms, garnish the dish with fried breadcrumbs and serve hot.

Stewed Fresh Herring

Take some fresh herring, cut off their heads and clean them, put them in layers in an earthen pot, sprinkle salt and pepper over each layer. Mince some onions and carrots and fry them in butter, with some peppercorns, a bunch of parsley and a clove of garlic, pour over the vegetables as much white wine as will cover the fish. When the liquor boils remove the pan to the side of the fire and simmer for half an hour. Strain the liquid over the herrings and let them stew over a slow fire; they should not be touched while cooking,

Smoked Herrings

Clean the herrings well and let them lie for one night in salt, with a small quantity of saltpetre mixed with it. The next day run a stick through the eyes, and in this way thread them all. Have ready a cask of sawdust with a red hot heater in the center of it; fix the stick over this so that the herrings hang in a row in the middle of it, and smoke them for twenty-four hours.

Boiled Kingfish

Clean the fish, and place it in a fishkettle with enough clear fish broth to cover, and boil slowly. When cooked, strain the fish carefully, slip it on to a folded napkin, on a hot dish, garnish with parsley, and serve with a sauceboatful of either brown or white sauce.