ld.

HOW TO BROIL OR ROAST FRESH HERRINGS.--Scale, gut and wash; cut off
the heads; steep them in salt and vinegar ten minutes; dust them with
flour, and broil them over or before the fire, or in the oven. Serve
with melted butter and parsley.

Herrings are nice _jarred_, and done in the oven, with pepper, cloves,
salt, a little vinegar, a few bay-leaves, and a little butter.

HOW TO FRY FRESH HERRINGS.--Slice small onions, and lay in the pan
with the herrings; add a little butter, and fry them. Perhaps it is
better to fry the onions separately with a little parsley, and butter
or drip.

HOW TO POT HERRINGS.--Clean, cut off the heads, and lay them close
in an earthen pot. Strew a little salt between every layer; put in
cloves, mace, whole pepper, cayenne and nutmeg; fill up the jar with
vinegar, water, and a quarter of a pint of sherry, cover, tie down;
bake in an oven, and when cold pot it for use. A few anchovies and bay
leaves intermixed will improve the flavor much.

BUTTERED LOBSTERS.--Pick the meat out, cut it, and warm with a little
brown gravy, nutmeg, salt, pepper and butter, with a little flour. If
done white, a little white gravy and cream.

CURRY OF LOBSTER.--Take them from the shells, and lay into a pan, with
a small piece of mace, three or four spoonfuls of veal gravy, and
four of cream; rub smooth one or two teaspoonfuls of curry-powder, a
teaspoonful of flour, and an ounce of butter, simmer an hour; squeeze
half a lemon in, and add salt.

LOBSTER CHOWDER.--Four or five pounds of lobster, chopped fine; take
the green part and add to it four pounded crackers; stir this into
one quart of boiling milk; then add the lobster, a piece of butter
one-half the size of an egg, a little pepper and salt, and bring it to
a boil.

HOW TO BOIL MACKEREL.--Rub them with vinegar; when the water boils,
put them in with a little salt, and boil gently 15 minutes. Serve
with fennel and parsley chopped, boil, and put into melted butter, and
gooseberry sauce.

SALT MACKEREL.--Soak the fish for a few hours in lukewarm water,
changing the water several times; then put into cold water loosely
tied in cloths, and let the fish come to a boil, turning off the water
once, and pouring over the fish hot water from the tea-kettle; let
this just come to a boil, then take them out and drain them, lay them
on a platter, butter and pepper them, and place them for a few moments
in the oven. Serve with sliced lemons, or with any fis