Clean the fish and cut off the heads. Pack in layers in an earthen pot, and sprinkle salt and pepper over each layer. Chop together carrots and onions, enough to cover the fish, and fry in butter with parsley, a few peppercorns, and a minced clove of garlic. Pour over the vegetables enough white wine to cover the fish, and bring to the boil. Simmer for half an hour, then strain over the fish and cook over a slow fire until done.
Cut off the heads and tails and divide each herring lengthwise into two fillets. Put a small amount of butter into a frying-pan and add enough flour to absorb nearly all of it, then add a little chopped parsley and a few chopped shallots. Lay the fish in the pan, add enough red wine to cover, and cook over a hot fire. Garnish with small onions fried in butter and sugar, and sautéd mushrooms.
Clean and split the fish. Let stand for an hour in olive-oil, seasoned with minced parsley. Broil over a slow fire and serve with melted butter, lemon-juice and minced parsley.
Clean and cut off the heads of the fish, but do not split. Dip in seasoned oil and let stand for an hour. Broil over a slow fire. Mix together one teaspoonful of flour and one tablespoonful of mustard. Add one cupful of white stock and bring to the boil. Add one tablespoonful of butter, a teaspoonful of minced parsley, and pepper and salt to taste. Pour over the fish and serve.
Put the cleaned herring into a bowl, cover with boiling water, let stand for ten minutes, skin, wipe dry, broil, and serve with melted butter.
Soak for an hour in a marinade of oil and lemon-juice, seasoned with salt and pepper. Broil and serve with a Cream Sauce. Add to the sauce a teaspoonful of minced parsley, and a few drops of vinegar.
Clean and cut up the fish, dip in milk, roll in flour and fry in hot fat. Serve with a Cream Sauce, to which four tablespoonfuls of prepared mustard have been added.
Clean and cut up the fish, dredge with salt, pepper, and flour, and put into a frying-pan with hot lard.
Remove the head and tail, clean, gash down to the bone, roll in corn-meal, and fry in salt pork fat. Garnish with lemon and parsley.
Chop a large onion fine and fry it. When brown, fry half a dozen prepared herrings in Page 200 the same fat. When brown add salt, pepper, and two tablespoonfuls of vinegar. Bring to the boil and pour over the herring. Serve with mustard.
Cut off the heads of smoked herrings and put the rest in a bowl. Cover with hot water and soak for two hours. Take them out, skin, bone, and soak for two weeks in enough oil to cover, with sliced onions, pepper-corns, and bay-leaves. Keep in a cool place.
Clean the fish thoroughly, and rub with salt and vinegar. Skewer their tails in their mouths and boil for ten or twelve minutes. Drain and serve with melted butter and parsley.
Soak six Holland herrings over night. Remove the backbones, cut up into inch pieces, and add three onions sliced thin. Cover with vinegar and serve the next day.
Soak four salt herrings in water over night. Drain and chop fine. Mix with four boiled beets, three heads of celery boiled, four peeled sour apples, two onions, three pickles, and two pounds of lean roast veal. Chop very fine, season with salt and pepper, and pour over enough oil to moisten, and enough vinegar to suit the taste. Serve very cold with a garnish of hard-boiled eggs.
Peel and cut into dice a quart of cold boiled potatoes, four peeled and cored sour apples, the fillets of four salt herrings, a cucumber pickle and two boiled beets. Add salt, pepper, chopped onion, vinegar, mustard and Mayonnaise dressing. Sprinkle with minced parsley before serving.
Soak two salted Holland herrings for twenty-four hours. Remove the bones and cut into dice. Add an equal amount of cooked meat cut into dice and half the quantity each of boiled potatoes, sour apples, and beets chopped fine. Chop one tablespoonful of capers and four hard-boiled eggs. Add to the salad with three tablespoonfuls of cream, two of olive-oil, two of vinegar, and pepper, sugar, and mustard to taste. Press in a mould, and serve on platter with a garnish of parsley. Serve with the same kind of dressing that was mixed with the salad.
Put the crisp leaves of a head of lettuce into a salad bowl. Skin and remove the bone from two smoked herrings, chop fine and mix with the lettuce. Pour over a French dressing to which a chopped hard-boiled egg has been added.
Soak in milk and water over night. Next day put the herring into a stone jar with alternate layers of sliced onion, a few slices of lemon, a few cloves, bay-leaves, and whole peppers, and enough mustard seed to season. Rub the roe through a sieve, add a tablespoonful of brown sugar and add it to the herring. Pour over enough vinegar to cover the fish and let stand three or four days before using.
Parboil three red herrings, skin, and remove the bones. Add an equal quantity of baked potatoes, skinned and mashed. Make to a paste with cream and melted butter, season to taste, and shape into balls. Dip in egg and crumbs and fry in deep fat.
Wash thoroughly, wipe dry, wrap in clean wet manilla paper, and put into a quick oven for fifteen minutes. Served with sliced lemon.
Clean a dozen fresh herrings, removing the head and tail. Butter a deep earthen dish, put in a layer of fish, two slices of lemon, and three or four slices of onion. Season with pepper and salt and repeat until the dish is full, cover with vinegar, tie a sheet of buttered brown paper over the dish, and bake in a slow oven for six hours. The bones will be dissolved.
Soak white salted herrings for two hours in milk to cover. Split, remove the bones, and cut each half into three pieces. Pack in layers in a deep jar, seasoning between the layers with minced shallot, pounded clove and white pepper. Add here and there a bit of bay-leaf and a slice of fresh lemon with half the rind taken off. Use the roe with the Page 204 herring. Season the top layer, cover with vinegar, add three tablespoonfuls of olive-oil, and let stand for two days before using.
Soak four or five Norway herrings over night. Divide the fish down the back, remove the skin and bones, and cut into eight squares. Arrange in a baking-pan with alternate layers of cold boiled potatoes, seasoning each layer with butter and red pepper. Have potatoes on top. Pour over three eggs beaten with three cupfuls of milk. Cover with crumbs, dot with butter, and bake for forty minutes.
Soak over night and in the morning cover with hot water and let stand for half an hour. Put into cold water for ten minutes, then wipe dry and broil. Serve with hot corn bread.
Dip in seasoned melted butter, then in crumbs, and broil carefully, basting with melted butter if required. Serve with Maître d'Hôtel Sauce.