to cook, wipe and flour the herrings. Have ready in the frying-pan as
much fat at the proper temperature as will cover the herrings. Cook
quickly at first, then moderate the heat slightly, and fry for ten to
twelve minutes, when they should be crisp and brown. When done, lay them
on a dish before the fire, in order that all fat and the fish-oil may
drain from them; with this precaution, fried herrings will be found more
digestible than otherwise they would be.

ROLLED HERRINGS.

Choose the herrings with soft roes. Having scraped and washed them, cut
off the heads, split open, take out the roes, and cleanse the fish. Hold
one in the left hand, and, with thumb and finger of the right, press the
backbone to loosen it, then lay flat on the board and draw out the bone;
it will come out whole, leaving none behind. Dissolve a little fresh
butter, pass the inner side of the fish through it, sprinkle pepper and
salt lightly over, then roll it up tightly with the fin and tail
outwards, roll it in flour and sprinkle a little pepper and salt, then
put a small game skewer to keep the herring in shape. Have ready a good
quantity of boiling fat; it is best to do the herrings in a wire-basket,
and fry them quickly for ten minutes. Take them up and set them on a
plate before the fire, in order that all the fat may drain from them.
Pass the roes through flour mixed with a sufficient quantity of pepper
and salt, fry them brown, and garnish the fish with them and crisp
parsley. A difficulty is often felt in introducing herrings at dinner on
account of the number of small bones in them, but this is obviated by
the above method of dressing, as with care not one bone should be left
in.

GALANTINE OF FISH.

Procure a fine large fresh haddock and two smaller, of which to make
forcemeat. Take off the head and open the large fish. Carefully press
the meat from the backbone, which must be removed without breaking the
skin; trim away the rough parts and small bones at the sides. Cover the
inside of the fish with a layer of forcemeat, and at intervals place
lengthways a few fillets of anchovies, between which sprinkle a little
lobster coral which has been passed through a wire sieve; fold the
haddock into its original form, and sew it up with a needle and strong
thread. Dip a cloth in hot water, wring it as dry as possible, butter
sufficient space to cover the fish, then fold it up, tie each end, and
put a small safety pin in the middle to k