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Herrings, Red, Broiled

Soak a couple of red herrings in a little warm water. This is unnecessary for fresh Yarmouth bloaters. Dry them well with a cloth, make four or five incisions crosswise on the back, dredge a little flour over them, and put them on a gridiron about six inches above a clear fire, or toast them before the fire. This fish may be opened at the back and rubbed inside with a little cold butter, if this is liked. Time, five minutes. Probable cost, 3d. Sufficient for two persons.