Conway Tearle
PICKLED HERRING
10 bay leaves Red and black pepper to taste 1 teaspoon whole cloves and allspice Clean the herring and sprinkle with salt. Place a layer of them in a stone dish. Cover with a layer of the sliced onions and sprinkle with spice and bay leaves. Repeat until dish is full. Cover with vinegar, season and cover with a large china plate. Put in slow oven for about two hours. Remove and set to cool in the dish in which they were cooked.
These are most delicious for luncheon late at night. Very sincerely, Coway Tianle
Parboil the roe in water. Pour off water, add an ounce of butter, juice of half a lemon, salt and paprika to taste and let simmer slowly until done.
Remove roe and place on hot dish. Put into chafing dish one tablespoon each Worcestershire sauce and walnut catsup. Stir for five minutes while cooking over hot flame. Pour sauce over roe.
The In shad season this, of course, is most wonderful, but it can also be made with the canned roe. canned ones are already boiled.
Sincerely yours,