HERRINGS   IN    VARIETY

BISMARCK    HERRINGS.

There are many delightful forms of the
familiar fresh herring on the market—for
instance, there are Bismarck Herrings
(see page 20), Herring Fillets, bottled and
tinned, Boned Kippers, and a new form of
herring called Buckling, smoked whole like
bloaters to a golden brown ; they may be
eaten cold, since they have been smoked
at a higher temperature than bloaters.

KILTIE    SAVOURY.

ingredients : J buckling per person, I
slice of buttered toast, J teaspoonful anchovy
paste or anchovy essence.

method : Divide the buckling down
the back, behead and bone, roll up each
half tightly. Toast the bread one side;
on the untoasted side place the fillet and
put beneath the grill till the toast is brown.
Whilst buttering and spreading the toast,
keep the fillets beneath the grill. Spread
with anchovy paste or essence, set the
fillet on top and keep hot till wanted. This
may be served as a dinner savoury or for a
" snack " or for a cocktail party.

Another way is to behead, bone and
slice them, then serve in sandwich form
between   bread   and   butter.    The   flesh

pounded down with a little butter is
delicious for picnic sandwiches, or on
toast fingers for parties.

BAKED,    BONED    AND
ROLLED    HERRINGS.

This is a novelty lately put on the
market, and makes a very palatable sand-
wich. Housewives should make a batch
of their own. Where business girls take
their lunch to the office or where children
take lunch to school, one of mother's
baked, boned and rolled herrings, with a
roll and butter, makes a tasty, nutritious
and satisfying lunch. Pack the herrings
in greaseproof paper, or in a cardboard
carton, and split and butter the roll.

HERRINGS    AS    HORS-
D'CEUVRES.

ingredients : I salt herring, a small
onion or shallot, I hard-boiled egg, salt and
pepper, a little parsley.

method : Soak the herring in cold
water for 24 hours, then soak in vinegar for
the same time. Skin, bone and behead,
chop the flesh up finely with the shallot or
onion. Add pepper and a very little salt.
Mix in the chopped white of egg. Put in
a hors-d'oeuvre dish, garnish with the
chopped up yolk of egg and parsley.