POTOMAC HERRING

      Those having roe are preferable. Put into a frying-pan with boiling water to cover, boil five minutes, drain, add a lump of butter, and return to the fire. When it melts, and the fish is well covered with it, serve.

      KIPPERED HERRING

      See Potomac Herring.

      BROILED SMOKED HERRING

      Soak over night. Pour boiling water over it in the morning; when the water cools, plunge it into ice water for five minutes, wipe dry, and broil under a gas flame.

      BROILED SALT MACKEREL

      Wash in several waters, remove the head and part of the tail. Scrape the thin black skin from the inside. Put the fish in a pan of cold water, skin side up, over night at least, and, if very salt, by four o’clock in the afternoon. In the morning wash in fresh cold water, wipe dry on a clean cloth, rub with melted butter, sprinkle with pepper, and broil carefully. It must be watched every moment, as it burns easily. When brown, serve on a hot platter, dot the fish with bits of butter, and garnish with parsley and lemon quarters.

      CREAMED SALT MACKEREL

      Freshen according to directions previously given. Put in cold water, bring to a boil, then drain. Pour over it half a cupful of cream. Roll a piece of butter the size of an egg in flour and add to the cream. Let boil up once and serve.

      BOILED SALT MACKEREL

      Freshen according to directions previously given, rinse thoroughly. Tie in a cloth, put into a kettle of cold water, bring slowly to the boil, and cook half an hour. Remove the cloth, take out the backbone, and pour over melted butter and half a cupful of cream. Sprinkle with black pepper and garnish with parsley.

      BOILED SALT MACKEREL, CREAMED

      Prepare as above. Heat a cupful of milk to the boil. Stir into it a teaspoonful of cornstarch made smooth with a little cold milk. When it thickens, add two tablespoonfuls of butter, and a little pepper, salt and minced parsley. Beat an egg very light, pour the sauce gradually over it, reheat for about a minute. Pour over the fish and garnish with slices of hard-boiled eggs.

      BAKED SALT MACKEREL

      Freshen according to directions previously given. Put into a baking-pan and pour on boiling water to cover. When the water cools, drain. Cover the fish with dots of butter, pour over half a cupful of cream or milk, and bake till brown.

      FRIED SALT MACKEREL

      Freshen according to directions previously given, soaking a full twenty-four hours and changing the water frequently. In the morning, drain, wipe dry, dredge with flour, and fry brown in butter. Garnish with lemon quarters and parsley.

      BOILED SALT MACKEREL—II

      Freshen, and boil in water made very acid with lemon-juice. Serve with melted or drawn butter.

      BROILED SALT MACKEREL—II

      Freshen, wipe dry, and soak for an hour in French dressing, made of three tablespoonfuls of olive oil, and one of lemon-juice or tarragon vinegar. Broil as usual.

      BROILED SALT SALMON

      Soak the salmon twenty-four hours in cold water, changing the water frequently. Drain, wipe dry, rub with butter, and broil over a clear fire. Serve with melted butter. Garnish with lemon quarters and parsley.

      BROILED SMOKED SALMON

      Rub with butter and broil with the flesh side nearest the fire. Serve on a hot platter with lemon quarters, melted butter, and parsley.

      BROILED KIPPERED SALMON

      Cut the salmon into strips, rub very lightly with butter, sprinkle with pepper, and broil as usual.

      FRIED KIPPERED SALMON

      See Fried Smoked Haddock.

      BROILED SMOKED SALMON

      Wash a piece of smoked salmon in three or four waters, parboil fifteen minutes. Skim out, wipe dry, rub with butter, and broil. Cover with melted butter, sprinkle with pepper and minced parsley, and garnish with lemon quarters.

      FRIED SMOKED SALMON

      Wash and parboil the salmon, drain, wipe, dip in egg and crumbs, and fry. Serve with lemon quarters and parsley.

      Roughly speaking, the recipes for