No. 46 How to Fry Red Herrings for Curries
Take two stout common red herrings, cut them about one and a-half inch long (cross ways); put in a plate and add one tablespoon of vinegar and a little dash of cayenne; roll the herrings well, and fry them in butter or lard, and send to table dry, free from grease. To be eaten with rice and Curry instead of Bombay ducks.
The above is a new idea, which I came to know during my first visit to England, Royal Jubilee Exhibition, 1887, in Liverpool.