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Herrings, Fresh, Boiled

Few fish are more delicious than fresh herrings boiled. Wash, scale, and gut them, sprinkle a little salt over them, and dip them once quickly in vinegar; skewer them securely with their tails in their mouths, put them into boiling water, and simmer very gently until done enough, when they must be taken out immediately. Drain the water from them, and arrange them neatly on a dish; garnish with parsley or scraped horse-radish, and send shrimp, anchovy, or parsley sauce to table in a tureen. Time, about twelve minutes to simmer. Probable cost, 1d. or 1 1/2d. each. Sufficient, half a dozen for three persons.