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Herrings, Smoked, to Prepare

Cut off the head and tail from a smoked herring, and remove the bones. Cut the fish into slices about half an inch in thickness, and let them soak in salad-oil for five or six hours. Drain them, put them into a dish, pour fresh oil over them, and serve. Probable cost, 1 1/2d. each. Sufficient, one or two for each person.