RELATIVE MONEY VALUE 53 



of salmon or turbot, or 1| ozs. of herring or 

 mackerel. Dr. E. L. Sprigg's table (on p. 52) 

 shows which fish give the best value for money 

 at the prices named. 



The herring, the sprat, and the mackerel 

 give much the best value, the salted herring 

 being easily first at 4d. a lb., or 2d, each for 

 good-sized fish ; at 6d. per lb. it is second to the 

 sprat. Two herrings, or three small ones, give 

 600 calories, and contain 2 J ozs. of protein ; 

 this, when added to that in the ration of bread, 

 gives nearly all the protein which an adult needs 

 in the day. 



Salted herrings must be soaked in water three 

 days, the water being changed four or five 

 times each day ; or left in a basin in the sink, 

 with the tap running slowly, for a day or more. 

 They must then be boiled, and are excellent 

 served, failing potatoes, with rice or beans, 

 and margarine or butter. If properly soaked 

 they are also good fried, baked or grilled. 



Pickled herrings are used in great quantities 

 in Italy and France. Their goodness consists in 

 their being fat, fleshy and white, and the best 

 fish are large, firm and dry. The most common 

 way to cook the pickled fish is to broil or fry ; 

 but there are other ways of dressing them : — 



Baked Herrings, — Soak six herrings in cold water 

 for twelve hours. Dry well with a cloth. Remove 

 the heads and tails. Mix together some black pepper 

 with six pounded cloves, salt, and mustard. Rub 

 the fish well all over. Place them in a baking-tin, 



