Another way.—Clean and split them as above, soak them in lukewarm water for two hours; take out, drain, and wipe dry. Mix two or three yolks of eggs with a teaspoonful of chopped parsley, salt, pepper, and a little melted butter; put some of the mixture around every herring, then roll them in fine bread-crumbs, place them on a gridiron on a slow fire: and when lightly broiled, serve as the preceding one.
Red herring may also be broiled with bread-crumbs like salt herring.
It is also served as a hors-d'oeuvre, cut in slices.
Salt Mackerel broiled.—If the fish be too salt, soak it for a while in lukewarm water, take off and wipe dry. Have a little melted fat or lard, dip a brush in it and grease slightly both sides of the fish; place on or inside of the gridiron, the bars of which must also be greased; set on, or before, or under a pretty sharp fire; broil both sides; dish the fish, the skin under; spread butter on it; also parsley chopped fine, and serve.
Lemon-juice may be added if liked, or a few drops of vinegar.
When broiled and dished, spread a maître d'hôtel on it, and serve.
Another way.—When soaked and wiped dry, dip in melted butter, again in beaten eggs, and roll in bread-crumbs. Broil and serve with parsley and lemon-juice, or with a maître d'hôtel.
FROGS.
The hind-legs of frogs only are used as food; formerly they were eaten by the French only, but now, frog-eating has become general, and the Americans are not behind any others in relishing that kind of food.