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Herrings, Sauce For

Herrings are generally served without sauce. When fresh ones are cooked a little may be required, and then either parsley and butter, anchovy, or caper sauce may be sent to table with the fish; or the following sauce. Stir a table-spoonful of mixed mustard into a pint of melted butter. A table-spoonful of finely-chopped mixed pickles may be substituted for the mustard. Boil for five minutes, add a teaspoonful of vinegar, and serve. Probable cost, 3d. Sufficient for half a dozen persons.