Boiled Herrings

Put them into boiling water with a wineglassful of vinegar and a tablespoonful of salt, and simmer ten minutes; serve on a napkin, with sauce in a tureen.

Potted Herring

Clean your herring, wash them well and wipe them dry; then rub each one with salt and Cayenne pepper; place in your jar a layer of herring, then some grains of allspice, half a dozen cloves, and two or three blades of mace; then put in another layer of herring, and so on till all are in; cover the herring with cold vinegar, tie up the jar closely with several thicknesses of paper, and set it in the oven after the bread has been drawn out; let it remain there all night. As soon as they become cold they will be fit for use.

Herring, Fried

Scale, wash and dry your herrings well; lay them separately on a board, and set them to the fire two or three minutes before you want to use them; dust the fish with flour, and when your lard is boiling hot, put in the fish, a few at a time, and fry them over a brisk fire.

Fresh Herrings

Cut off the heads, and well clean the herrings; place them on a gridiron over a bright fire, and broil for ten or twelve minutes, according to size; serve very hot, with the following sauce in a tureen:

Mustard Sauce For Red Herring

Knead a dessertspoonful of baked flour and a teaspoonful of flour of mustard with three ounces of butter, and stir into a gill of boiling water; boil five minutes; add a teaspoonful of vinegar, and serve.

Baked Herrings

Take off the heads of six herrings; put them into a deep dish and season with a saltspoonful of pepper, a teaspoonful of salt, a quarter of a grain of Cayenne, two cloves, four allspice, six pepper-corns, a blade of mace, half an inch of bruised ginger, and a teaspoonful of grated horseradish; add a gill of cold water and a gill of good vinegar. Bake in a slow oven for half an hour. Serve cold, with the sauce strained, and a teaspoonful of finely chopped chives added.