HERRINGS     FOR     IN

Soft Roes on Toast.

It is easy to see how a healthy person
can find in herrings a cheap yet nutritious
food, but when thinking of them for
invalids, how many know their value ?
In any form of deficiency diseases, in cases
of anaemia or in certain forms of goitre,
herring dishes are of great use. Often
when a patient is convalescing a tempting
little dish can be prepared with a small
portion of herring.

A fillet of fresh herring, boiled or
steamed, and served with a little plain
white sauce, melted butter or parsley
sauce, will appear very appetising, and is
more digestible cooked this way. A baked
fresh herring, egged and breadcrumbed, is
a form of invalid diet not to be disregarded.

Try this way for an invalid :—

BAKED   HERRINGS WITH  EGG.

ingredients : J herring per person, i
yolk of an egg, I gill milk, I teaspoonful
parsley.

method : Scale, clean, behead, bone
and fillet the herring. Roll up each fillet,
keeping the roes for another dish.    Lightly

dust with salt and pepper. Set the fillet in
a buttered fireproof dish. Beat up the
egg with the milk and pour around. Bake
in a moderate oven till the custard is set.
Sift the minced parsley over before
serving.

SOFT    ROES    ON    TOAST,

This makes a nice savoury for tea, and
may be taken up as a surprise to a con-
valescent.

ingredients : I soft roe, I gill milk,
pepper and salt, a small slice of lightly
buttered toast.

method : Bring the milk to the boil in
a small saucepan. Wash the roe, then let
it simmer gently in the boiling milk for
10 minutes. Drain very carefully. Set
on the toast, curling the roe round, and
put a tiny sprig of parsley on top.

HERRINGS    IN    EGG    SAUCE.

INGREDIENTS : J herring per person, J
hard-boiled egg, I gill creamy white sauce,
a little butter, 2 tablespoonfuls milk.

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