Broiled/Grilled Herring with Mustard Sauce

Fresh herrings contain a volatile oil which rapidly turns rancid. Until Soyer’s time, they were a rare delicacy. However, they became quite common once rail transport developed.

The delicacy of these fish prevents their being dressed in any other way than boiled or broiled; they certainly can be breadcrumbed and fried, but scarcely any person would like them; I prefer them dressed in the following way: I wipe them well with a cloth, and cut three incisions slantwise upon each side,