No. 321 Herrings plain boiled.
Put two quarts of water to boil (in a stewpan), with half a pound of salt; when boiling put in six or eight herrings, stand them on the corner of the fire to simmer for a quarter of an hour, take them up, dish them on a napkin, and serve shrimp, anchovy, or sauce Hollandaise in a boat; these fish require to be served the moment they are dressed, or they become heavy and indigestible.