82 THE SILVERY HOSTS OF THE NORTH SEA. 



or opening it ; turn occasionally, and when cooked 

 cut off the head, split open, and remove the roe or 

 milt Spread a little butter over the inside of the 

 fish, and squeeze a few drops of lemon upon it. Serve 

 hot 



TO POT BLOATERS OR HERRINGS. 



No. 5. 



Open and place inside to inside in a dish as many 

 herrings as wanted, putting minced shallots, or bay- 

 leaves, and a sprinkling of flour between each herring. 

 Fill the dish with spiced vinegar. Bake very slowly 

 till the bones are soft Eat cold. 



ROES AND MILTS, 

 No. 6. 



When the roe or milt is not cooked with the her- 

 ring, it may be cooked and served as follows : 



Grate the uncooked roe of a ham-cured herring 

 over hot buttered toast. 



Break into a buttered frying-pan one egg for each 

 roe or milt ; place a roe or milt across each egg while 

 cooking. Eat with mustard and lemon. 



Pound the roe in a mortar with an anchovy, and 

 serve with bread and butter, or hot buttered toast. 



The hard roe of the ham-cured fish need not be 

 cooked, but cut into thin slices and eaten with toast 



