New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

with a very small bit of nutmeg, salt, pepper, a bit of butter, crumbs of bread, and three spoonfuls of vinegar, into the shell again, and set it before the fire. You may brown it with a salamander. Dry toast should be served to eat it upon. _To dress Red Herrings._ Choose those that are large and moist; cut them open, and pour some boiling small beer over them, to soak half an hour. Drain them dry, and make them just hot through before the fire; then rub some cold butter over them and serve. Egg sauce, or buttered eggs and mashed potatoes, should be served with them. _Baked Herrings or Sprats._ Wash and drain without wiping them. Season with Jamaica pepper in fine powder, salt, a whole clove or two: lay them in a pan with plenty of black pepper, an onion, and a few bayleaves. Put half vinegar and half small beer, enough to cover them. Put paper over the pan, and bake in a slow oven. If you like, throw saltpetre over them the night before, to make them look red. Gut, but do not open them. _To smoke Herrings._ Clean and lay them in salt, and a little saltpetre one night; then hang them on a stick, through the eyes, on a row. Have ready an old cask, on which put some sawdust, and in the midst of it a heater red hot; over the smoke fix the stick, and let them remain twenty four hours. _Fried Herrings._ Serve them of a light brown, and onions sliced and fried. _Broiled Herrings._ Floured first, and done of a good colour. Plain butter for sauce. They are very good potted like mackerel. _Soals._ If boiled, they must be served with great care to look perfectly white, and should be much covered with parsley. If fried, dip them in egg, and cover them with fine crumbs of bread. Set on a fryingpan that is just large enough, and put into it a large quantity of fresh lard or dripping; boil it, and immediately slip the fish into it. Do