To Dress Red Herring, Sardinias, and Buffed (Pickled) Herring

• red herring
• oil or butter

Skin, open, and trim red herring. If old and dry, pour some hot small beer or water over them and let them steep a half-hour, or longer if hard. Broil them over a clear fire at a considerable distance, or before the fire; rub them with good oil or fresh butter while broiling, and rub on a little more when they are served. Serve them very hot with cold butter, or with melted butter and mustard,