Herrings, Fresh, Mustard or Thickened Maitre d'Hotel Sauce

Choose very full herrings, clip off the fins, cut incisions on the backs, and lay the fish on a dish; season, sprinkle with oil, then range them on a hot broiler, and broil them over a good fire, turning them round; eight or ten minutes suffices to cook them. Dress them on a dish, and serve a mustard sauce separately, prepared as follows: Put some lean veloute (No. 416) into a saucepan, season well, and butter profusely; into this mix a quarter as much common mustard. Pour the sauce into a sauce-boat and serve with the herrings, or else serve a thickened maitre d'hotel sauce (No. 493).