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Herrings, Red, Savoury Of

Soak the herrings in cold water for four hours, then wipe them, take off the skin, bone them, and pound the flesh in a mortar until smooth, along with a little cayenne, an ounce of butter and a dash of cream. Spread the mixture on sippets of hot toast, and sprinkle a little grated hard-boiled yolk of egg over.