STUFFED HERRINGS
- 4 large fresh herrings
- 1 cupful bread crumbs
- 1 tablespoonful chopped parsley
- 2 heaping tablespoonfuls (2 ozs.) butter
- 1 egg
- Salt and pepper to taste
Split the herrings up the back, remove the backbones, lay two herrings open on a buttered fireproof dish; mix together the bread crumbs, parsley, salt, pepper, egg well beaten, and one tablespoonful of the butter; lay this on the split herrings, place the other two on the top, sandwich fashion; put the remainder of the butter on the top, sprinkle with bread crumbs, and bake in a hot oven for twenty minutes.
Serve with parsley sauce.