How to Cook Fish

by Myrtle Reed

ESCALLOPED HERRING

Soak four or five Norway herrings over night. Divide the fish down the back, remove the skin and bones, and cut into eight squares. Arrange in a baking-pan with alternate layers of cold boiled potatoes, seasoning each layer with butter and red pepper. Have potatoes on top. Pour over three eggs beaten with three cupfuls of milk. Cover with crumbs, dot with butter, and bake for forty minutes.