A Dinner Of Red Herrings Recipe

The cheaper sort of red herrings are always too salty, and unpleasantly

strong-flavoured, and are therefore an indifferent kind of food, unless

due precaution is taken to soak them in water for an hour before they

are cooked. First, soak the red herrings in water for an hour; wipe, and

split them down the back; toast or broil them on both sides for two or

three minutes, and having placed them on a dish, put a bit of butter and

some chopped onion upon each herring; pour a little vinegar over all,

and this will make a cheap and savoury dish to be eaten with well-boiled

potatoes.

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