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Herrings, Fresh, Fried

Clean and scale four fresh herrings. Cut off the fins, and either score the fish lightly in three or four places, or open them along the underside, and take out the bone. Season them with a little salt and pepper; flour, and afterwards brush them over with beaten egg, and sprinkle bread-crumbs over them. Fry them in a very little hot fat, and drain them well before serving. The roes should be taken out, egged and crumbed separately, fried, and sent to table with the fish. Stir a tea-spoonful of vinegar into half a pint of melted butter, and send this sauce in a tureen to table with the herrings. Time, three minutes each side. Probable cost of herrings, 4d. Sufficient for two persons.