em well, then dry them with a cloth, dust them with flour, and
broil them over a slow fire till they are well done. Send up melted
butter in a boat.

_Obs._ For a particular account of herrings, see SOLAS DODD'S _Natural
Hist. of Herrings_, in 178 pages, 8vo. 1752.

_Red Herrings, and other dried Fish_,--(No. 172.)

"Should be cooked in the same manner as now practised by the poor in
Scotland. They soak them in water until they become pretty fresh; they
are then hung up in the sun and wind, on a stick through their eyes, to
dry; and then boiled or broiled. In this way they eat almost as well as
if they were new caught." See the Hon. JOHN COCHRANE'S _Seaman's Guide_,
8vo. 1797, p. 34.

"Scotch haddocks should be soaked all night. You may boil or broil them;
if you broil, split them in two.

"All the different sorts of dried fish, except stock fish, are salted,
dried in the sun in prepared kilns, or by the smoke of wood fires, and
require to be softened and freshened, in proportion to their bulk,
nature, or dryness; the very dry sort, as cod, whiting, &c. should be
steeped in lukewarm water, kept as near as possible to an equal degree
of heat. The larger fish should be steeped twelve hours, the smaller
about two; after which they should be taken out and hung up by the tails
until they are dressed. The reason for hanging them up is, that they
soften equally as in the steeping, without extracting too much of the
relish, which would render them insipid. When thus prepared, the small
fish, as whiting, tusks, &c. should be floured and laid on the gridiron;
and when a little hardened on one side, must be turned and basted with
sweet oil upon a feather; and when basted on both sides, and well heated
through, taken up. A clear charcoal fire is the best for cooking them,
and the fish should be kept at a good distance, to broil gradually. When
they are done enough they will swell a little in the basting, and you
must not let them fall again. If boiled, as the larger fish generally
are, they should be kept just simmering over an equal fire, in which way
half an hour will do the largest fish, and five minutes the smallest.

"Dried salmon, though a large fish, does not require more steeping than
a whiting; and when laid on the gridiron should be moderately peppered.
To herring and to all kinds of broiled salt fish, sweet oil is the best
basting."

The above is from MACDONALD'S _London Family Cook_, 8vo. 1808, p. 139.

_Obs.