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Classic
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page 19
Broiled Herrings.
Flour them first, and do of a good colour: plain butter for sauce.
Potted Herrings
Are very good done like Mackerel, see page 13.
To dress Red Herrings.
Choose those that are large and moist, cut them open, and pour some boiling
small beer over them to soak half an hour; drain them dry, and make them just
hot through before the fire, then rub some cold butter over them and serve.
Egg-sauce, or buttered eggs and mashed potatoes, should be sent up with them.
Baked Herrings or Sprats.
Wash and drain without wiping them; season with allspice in fine powder, salt,
and a few whole cloves; lay them in a pan with plenty of black pepper, an onion,
and a few bay-leaves. Add half vinegar and half small beer, enough to cover
them. Put paper over the pan, and bake in a slow oven. If you like, throw
saltpetre over them the night before, to make them look red. Gut, but do not
open them.
Sprats
When cleaned, should be fastened in rows by a skewer run through the heads, and
then broiled and served hot and hot.
LOBSTERS and SHRIMPS.
To pot Lobsters.
Half-boil them, pick out the meat, cut it into small bits, season with mace,
white pepper, nutmeg, and salt, press close into a pot and cover with butter,
bake half an hour; put the spawn in. When cold take the lobster out, and put it
into the pots with a little of the butter. Beat the other butter in a mortar
with some of the spawn; then mix that coloured butter with as much as will be
sufficient to cover the pots, and strain it. Cayenne may be added, if approved.
Another way to pot Lobsters, as at Wood's Hotel.
Take out the meat as whole as you can; split the tail
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