APPENDICES 



The following methods of preparing herrings for 

 the table are given by John Solas Dodd, 1752. 



To Stew Herrings. 



When your Herrings are scaled, washed, and the 

 Fins cut off, put them in a Stewpan, with no Liquor 

 but a quarter of a Pint of White Wine, some Mace, 

 whole Pepper and Salt. When they are half stewed, 

 put in some thick Cream, and a little piece of Butter 

 dip'd in Flour ; when that is melted, put in some 

 Oisters with their Liquor ; keep them often shaking 

 till the Fish and Oisters are enough, or that the 

 Oisters will break ; squeese in a little Lemon, give 

 them a Scald and pour them into a Dish. 



To Pot Herrings. 



Take any Number of Herrings, gut them end cut 

 off their Heads, then put them in an Earthen Pot, 

 lay them very close, and between every Layer of 

 Herrings strew a little Salt ; put in Cloves, Mace, 

 whole Pepper and Nutmeg cut to Bits, not grated. 

 Fill up the Pot with Vinegar and Water, and an Eighth 

 part White Wine ; cover it with brown Paper, tie 

 it down and bake it with brown Bread. When cold 

 'tis fit to eat. 



To pot herrings after they are pickled they must 

 lay all Night in Milk, parboil them before putting into 

 the Pot, adding more Vinegar. 



