Fried Herrings
Serve them of a light brown, and onions sliced and fried.
Broiled Herrings
Floured first, and done of a good colour. Plain butter for sauce. They are very good potted like mackerel.
Soals
If boiled, they must be served with great care to look perfectly white, and should be much covered with parsley.
If fried, dip them in egg, and cover them with fine crumbs of bread. Set on a fryingpan that is just large enough, and put into it a large quantity of fresh lard or dripping; boil it, and immediately slip the fish into it. Do them of a fine brown. When enough, take them out carefully, and lay them upon a dish turned under side uppermost, and placed slantingly before the fire to drain off the fat. If you wish them to be particularly nice, lay them on clean cap paper, and let lie some minutes.
Observe, that fish never looks well if not fried in plenty of fat, and that boiling hot, before it be put into it. The dripping may serve again with a little fresh. Take care the fat does not become black. Butter makes every thing black that is fried in it. The soals should just fit the inside of the dish, and a fringe of curled parsley garnish the edge completely, which looks beautifully.
Soals that have been fried, eat good cold with oil, vinegar, salt, and mustard. Note. Fine oil gives the finest colour, but is expensive.