Put the jar into a pot of cold water and let it boil from three to
five hours, according to quantity. Ready when cold.
HOW TO BROIL OR ROAST FRESH HERRINGS.--Scale, gut and wash; cut off
the heads; steep them in salt and vinegar ten minutes; dust them with
flour, and broil them over or before the fire, or in the oven. Serve
with melted butter and parsley.
Herrings are nice _jarred_, and done in the oven, with pepper, cloves,
salt, a little vinegar, a few bay-leaves, and a little butter.
HOW TO FRY FRESH HERRINGS.--Slice small onions, and lay in the pan
with the herrings; add a little butter, and fry them. Perhaps it is
better to fry the onions separately with a little parsley, and butter
or drip.
HOW TO POT HERRINGS.--Clean, cut off the heads, and lay them close
in an earthen pot. Strew a little salt between every layer; put in
cloves, mace, whole pepper, cayenne and nutmeg; fill up the jar with
vinegar, water, and a quarter of a pint of sherry, cover, tie down;
bake in an oven, and when cold pot it for use. A few anchovies and bay
leaves intermixed will improve the flavor much.
BUTTERED LOBSTERS.--Pick the meat out, cut it, and warm with a little
brown gravy, nutmeg, salt, pepper and butter, with a little flour. If
done white, a little white gravy and cream.
CURRY OF LOBSTER.--Take them from the shells, and lay into a pan, with
a small piece of mace, three or four spoonfuls of veal gravy, and
four of cream; rub smooth one or two teaspoonfuls of curry-powder, a
teaspoonful of flour, and an ounce of butter, simmer an hour; squeeze
half a lemon in, and add salt.
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