English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

anchovy, and a little oyster pickle if you have it; don't pour the sauce over your eels, put it into a china bason, and set it in the middle of your dish. Garnish with crisp parsley, and serve them up. 209. _To boil_ HERRINGS. Take your herring, scale and wash them, take out the milt and roan, skewer them round, and tie them with a string or else they will come loose in the boiling and be spoil'd; set on a pretty broad stew-pan, with as much water as will cover them, put to it a little salt, lie in you herrings with the backs downwards boil with them the milt and roans to lie round them; they will boil in half a quarter of an hour over a slow fire; when they are boiled take them up with an egg slice, so turn them over and set them to drain. Make your sauce of a little gravy and butter, an anchovy and a little boiled parsley shred; put it into the bason, set it in the middle of the dish, lie the herrings round with their tails towards the bason, and lie the milts and roans between every herring. Garnish with crisp parsley and lemon; so serve them up. 210. _To fry_ HERRINGS. Scale and wash your herrings clean, strew over them a little flour and salt; let your butter be very hot before you put your herrings into the pan, then shake them to keep them stirring, and fry them over a brisk fire; when they are fried cut off the heads and bruise them, put to them a jill of ale, (but the ale must not be bitter) add a little pepper and salt, a small onion or shalot, if you have them, and boil them altogether; when they are boiled, strain them, and put them into your sauce-pan again, thicken them with a little flour and butter, put it into a bason, and set it in the middle of your dish; fry the milts and roans together, and lay round your herrings. Garnish your dish with