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Herrings, Fresh, Broiled

Fresh herrings are better for broiling when they have been salted for a night, as this both renders them firmer and improves their flavour. Scale and gut the fish without opening them, score them to the bone in two or three places, draw them through oil on a dish, and broil them over a clear fire. Lift them gently now and then, to prevent their sticking to the bars, and when one side is done enough, turn the fish gently to the other. Serve immediately. Squeeze the juice of a lemon over the herrings before sending them to table. The roes must be fried and served with them. Time, about fifteen minutes. Probable cost, 1d. or 1 1/2d. each. Sufficient, half a dozen for three persons.