Boned Herrings
Select fish with roes. Split, wash, scrape and remove heads and roes and also the backbone. Sprinkle generously with pepper, salt and finely minced parsley; then roll each piece tightly, beginning with the head, and tie with a string. Put into boiling water that is seasoned with pepper, salt and vinegar and simmer ten or fifteen minutes. Cut the roes in pieces and fry. Place the fish and roes on buttered toast, garnish with cress and ' serve.
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