Red Herrings.
Remove their heads and tails.
Slit them open down the back and remove the bone.
Egg and bread-crumb them, and broil them over a clear fire.
If preferred, they may be broiled unboned.
Tea.
Measure a teaspoonful of tea for each person, and one teaspoonful over.
Make the teapot quite hot by filling it with boiling water; let it stand in it for three minutes; then empty the teapot.
Put in the tea, and pour boiling water over it.
Cover it with a tea-cosy, and let it infuse for five minutes before using. The longer it stands, the darker it will get; but for people of weak digestions, it should be used after five minutes' infusion only.