COOKING. 87 



hot dish, sprinkle over a layer of bread crumbs, place 

 in oven to brown. Squeeze over a few drops of 

 lemon, and serve. 



No. 21. 

 For Luncheon or Breakfast. 



Cut off the head, split open, remove the backbone, 

 soak for two hours in warm milk and water. Cook 

 through the back on gridiron over a clear fire. Serve 

 with butter and mashed potatoes. 



No. 22. 



Split the herring open down the back, and lay it 

 in an ordinary pie-dish, cover it with boiling water, 

 and cover it down close for ten or fifteen minutes, 

 according to the size of the fish. Take out and lay 

 on a cloth for a few seconds to remove the moisture 

 (do not rub the fish), and dry in front of fire or in the 

 oven. Serve hot on fish d'oyler, skin upwards ; eat 

 with buttered toast. The roe may be treated the 

 same as the herring in this case. 



No. 23. 

 BALLS OR CAKES. 



Sufficient mashed potatoes, one tablespoonful of 

 Spanish onions cut up very fine, one egg well beaten, 

 one herring skinned, boned, and chopped fine. Mix 

 all thoroughly together ; form into cakes or balls, and 

 fry for five minutes in butter. Serve with lemon. 



