COOKING. 83 



or bread and butter. A little mustard is a pleasant 

 addition. This will be found a delicious relish for 

 tea. 



HAM CURE. 



No. 7. 



Remove the heads and tails from two herrings, 

 split them, take out the roes or milts, and, placing the 

 insides together, fasten with skewers, one on each 

 side ; place on a gridiron over a clear fire for three 

 or four minutes, turning them several times. When 

 done, separate, and rub a little butter on the insides. 

 Serve hot with slices of lemon. Eat with mustard. 



How to serve the roe or milt. See Recipe " Roes 

 and Milts," page 82. 



No. 8. 



Cut off the head and tail, split open down the back, 

 take out the backbone, and gut, leaving in the roe or 

 milt. Take a thin slice of bacon, the size of the 

 opened fish, and lay it over the inside of the fish ; 

 broil through the bacon, turning the latter as needed. 

 Serve with slices of lemon, and mustard. 



No. 9. 

 HORS D'OEUVRE. 



. Take two or more herrings, cut off the heads and 

 tails, strip off the skin, and remove the backbone, and 

 gut. Place between the two herrings a small lump of 



