To Broil Herrings

Method

Scale them, gut them, cut off their Heads, wash them clean, dry them in a Cloath, flower them, and broil them, but with your Knife just notch them across; take the Heads, mash them, boil them in Small Beer or Ale, with a little whole Pepper and Onion. Let it boil a quarter of an Hour, then strain it, thicken it with Butter and Flour, and a good deal of Mustard; lay the Fish in the Dish, and pour the Sauce into a Bason, or plain melted Butter and Mustard.

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