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HERRINGS, FRESH, FRIED (another way)

Take half a dozen herrings, scrape off the scales, cut off the heads and fins, cut the fish open down the back, and wipe with a soft cloth, but do not wash them. Slice two or three onions, and fry them for two or three minutes in hot fat. Dip the herrings in butter, and fry them with the onions, until done enough. Send to table with the onions in the dish with them, and parsley and butter in a tureen. Time, six or seven minutes. Probable cost, 1d. or 1 1/2d. each. Sufficient, half a dozen for three persons.