COOKING. 85 



gut and bone, lay on dish inside upwards, and place 

 on each fish a poached egg, and serve with parsley 

 round the dish. 



No. 14. 



Cut off the head, open, and remove the gut, place 

 in a dish ; cover with cold water' from eight to ten 

 hours, dry with a cloth, and grill over a clear fire ; 

 when done spread a little butter on the inside. Serve 

 with lemon and mustard. 



No. 15. 



Place the herring whole in a frying-pan full of boil- 

 ing water ; let it simmer from three to five minutes ; 

 remove, and dry before the fire ; cut off the head, and 

 serve with butter and mustard, and hot buttered 

 toast. 



No. 1 6. 



Place the herring whole in a dish of boiling water, 

 cover close, and let it remain for five minutes ; then 

 remove and grill for two minutes. Serve without 

 opening. 



No. 17. 



Remove the head and gut, cut the fish into lengths 

 diagonally, one inch wide ; place in a basin, and pour 

 on boiling water ; cover close. After standing about 

 five minutes place the pieces on a dish, dry in the 

 oven, and serve with butter and mustard. 



