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HERRINGS, SAUCE OF, FOR FISH (a German recipe)

Put an ounce of butter into a stewpan with two finely-minced shallots. Let them remain over a gentle fire until tender, then thicken with a table-spoonful of flour, and, when smooth, add half a pint of fish stock or water, a teaspoonful of vinegar, half a salt-spoonful of pepper, and two bay-leaves. Simmer gently for ten minutes. Strain the sauce, and mix with it the flesh of a salted and soaked herring, finely minced, and an ounce of butter. Boil once more. Just before serving, and when the sauce is slightly cooled, mix in the well-beaten yolks of two eggs. Time, half an hour. Probable cost, 6d. Sufficient for four or five persons.