APPENDICES 177 



To Bake Herrings. 



Take thirty Herrings, scale them, cut off their 

 Heads, put out their Roes, and wash them very clean, 

 lay them to drain four or five Hours, and roll them in a 

 dry Cloth, season them with Pepper and Salt, and 

 lay them at their full Length in a long Venison Pot. 

 When you have laid one Row, shred a large Onion 

 very small and mix it with a little Cloves, Mace and 

 Ginger cut small, and strew it all over the Herrings, 

 and then another Row of Herrings and Seasoning, 

 and so do till all is in the Pot ; let it stand seasoned 

 an Hour, then put in a Quart of Claret, and tie it over 



Iwith Paper, and bake them. 



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i 



To Make a Herring-Pye. 



Take your Herrings split, headed, scaled, boned 

 and washed ; then make a good Puff -paste, and lay 

 your Dish or Pattipan, season your Herrings with 

 spice, and lay a layer of Butter and a layer of Her- 

 rings, till all is in ; then take three Anchovies, Eel, 

 chop'd small, hard Yolks of Eggs, Marrow, sweet 

 Herbs, a few Oisters, some small Pepper, grated 

 Bread and Nutmeg. Make up the Forced-meat with 

 raw Eggs, into Balls, some round ; lay them about 

 your Herrings ; put butter over all, lid your pye, 

 and an Hour will bake it. 



Herrings the Spanish Way. 



Take the Fish, take away their Heads, Tails, Fins 

 and Guts, and soak them a Night in Vinegar, then 

 wipe them dry, and score them on the Back very 



I deep, then take Thyme chop'd very small, a little 

 Mace and Nutmeg, mix them together and therewith 

 fill the Scotches of the Fish ; then tie them round with 

 a Thread, and lay them on the Grid iron and baste 

 T.H, M 



