Next day put the herring into
a stone jar with alternate layers of sliced onion, a few slices of
lemon, a few cloves, bay-leaves, and whole peppers, and enough mustard
seed to season. Rub the roe through a sieve, add a tablespoonful of
brown sugar and add it to the herring. Pour over enough vinegar
to cover the fish and let stand three or four days before using.
HERRING BALLS
Parboil three red herrings, skin, and remove the bones. Add an
equal quantity of baked potatoes, skinned and mashed. Make to a
paste with cream and melted butter, season to
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taste, and shape into balls. Dip in egg and crumbs and fry in deep
fat.
BAKED SMOKED HERRING
Wash thoroughly, wipe dry, wrap in clean wet manilla paper, and put
into a quick oven for fifteen minutes. Served with sliced lemon.
BAKED FRESH HERRING
Clean a dozen fresh herrings, removing the head and tail. Butter
a deep earthen dish, put in a layer of fish, two slices of lemon,
and three or four slices of onion. Season with pepper and salt and
repeat until the dish is full, cover with vinegar, tie a sheet
of buttered brown paper over the dish, and bake in a slow oven
for six hours. The bones will be dissolved.
MARINADE OF HERRING
Soak white salted herrings for two hours in milk to cover.
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