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HERRINGS, FRESH, BROILED (in the Scotch style)

Scale, gut, cut off the heads, tails, and fins, and wash the herrings, flatten them with great care, remove the backbone, and any little bones that can be taken out with it. Sprinkle the inside of each fish with a little pepper and salt; then place them together in pairs, and press the two inner surfaces as close as possible. Dip them in oatmeal, lay them on the gridiron over a clear fire, and when the undermost fish is broiled, turn them quickly and carefully, without separating them. Serve as hot as possible. A bloater and a fresh herring may be broiled together in this way, but when this is done, the bloater should be well rubbed inside with butter before being laid on the fresh fish, and the oatmeal omitted from it. Time, about fifteen minutes to broil. Sufficient for one person. Probable cost, 1d. or 1 1/2d. each.