86 THE SILVERY HOSTS OF THE NORTH SEA. 

 NO. 1 8. 



MARINES. 



After steeping the herrings in water a few hours, 

 according to their saltness, place them in a dish of 

 milk into which one or more uncooked mushrooms, 

 according to size, have been broken ; let the herrings 

 remain in this for half an hour; remove, egg and 

 bread crumb, and place in oven till brown. Serve 

 with bread and butter. 



No. 19. 



MARINES. 



If found too salt, steep the herrings in milk or 

 water from two to twelve hours ; drain, skin, and 

 bone, and place in sufficient milk to receive them, 

 mixed with a large teaspoonful of mustard, a tea- 

 spoonful of minced shallot, and another of dried 

 parsley. Leave the herrings half an hour in this, re- 

 move, egg and bread crumb them, and place in 

 moderate oven till brown. Serve with buttered toast. 



No. 20. 



Place in a stew-pan enough milk to cover the her- 

 rings, a lump of butter, sufficient flour to thicken 

 slightly, a sprinkle of sweet herbs and pepper ; stir 

 till it comes to the boil. Having opened, gutted, 

 boned, and skinned the herrings, cut them across, and 

 place in the pan till hot through ; turn all out on a 



