180 APPENDICES 



To Fry Herrings. 



Clean the Herring, fry them in Butter, have ready 

 a good many Onions peeled and cut thin. Fry them 

 of a light Brown, with the Herrings, lay your Her- 

 rings in the Dish, and the Onions round, and Butter 

 and Mustard in a Cup. 



To Dress Red Herrings and Cabbage. 



Boil your cabbage tender, then put it into a Sauce- 

 pan, and chop it with a Spoon ; put in a good piece 

 of Butter, keep it stirring lest it burn. Take some red 

 Herrings and split them open, and Toast them before 

 the Fire, till they are hot througn ; lay the Cabbage 

 in a Dish, and the Herring on it, and send it to the 

 Table hot. 



To Make a Virginia Trout. 



Take pickled Herrings, cut off their Heads, and 

 lay the Bodies two Days and Nights in Water ; 

 then wash them well, season them with Mace, Cinna- 

 mon, Cloves, Pepper and a little red Sanders. Then 

 lay them close in a pot with a little Onion chopt small 

 and strewed between them, then put in a Pint of 

 Claret, and cover them with a double Paper tied on 

 the Pot, then bake them. They are to be eaten cold. 



To Stew Herrings. 



Take half a dozen large Herrings ; gut them and 

 put a Lump of Butter in the Belly of each of them, 

 put them in your Fish Kettle, pour in half a Pint of 

 boiling Vinegar, then put in a Pint and a half of Red 

 Wine, and a Pint of Boiling Water. Season the whole 

 with Salt, Pepper, sweet Herbs, Parsley and Shallot ; 

 and let it stew slowly, and when ready serve up. 



