POTOMAC HERRING
Those having roe are preferable. Put into a frying-pan with boiling water to cover, boil five minutes, drain, add a lump of butter, and return to the fire. When it melts, and the fish is well covered with it, serve.
KIPPERED HERRING
See [Potomac Herring].
BROILED SMOKED HERRING
Soak over night. Pour boiling water over it in the morning; when the water cools, plunge it into ice water for five minutes, wipe dry, and broil under a gas flame.
BROILED SALT MACKEREL
Wash in several waters, remove the head and part of the tail. Scrape the thin black skin from the inside. Put the fish in a pan of cold water, skin side up, over night at least, and, if very salt, by four o’clock in the afternoon. In the morning wash in fresh cold water, wipe dry on a clean cloth, rub with melted butter, sprinkle with pepper, and broil carefully. It must be watched every moment, as it burns easily. When brown, serve on a hot platter, dot the fish with bits of butter, and garnish with parsley and lemon quarters.
CREAMED SALT MACKEREL
Freshen according to directions previously given. Put in cold water, bring to a boil, then drain. Pour over it half a cupful of cream. Roll a piece of butter the size of an egg in flour and add to the cream. Let boil up once and serve.