SCALLOPED FISH ROE

Boil three large roes in water with a little vinegar for ten minutes.  Plunge into cold water; wipe the roe dry.  Mash the yolks of three hard-boiled eggs into a cup of melted butter, teaspoon of anchovy paste, tablespoon of chopped parsley, juice of half a lemon, salt and pepper to taste.  Add a cup of bread crumbs and then mix in lightly the roe that has been broken into pieces.  Put all in baking dish, cover with bread crumbs and flakes of butter, and brown in oven.

BAKED MACKEREL

Split fish, clean, and remove head and tail.  Put in buttered pan, sprinkle with salt and pepper and dot over with butter (allowing one tablespoon to a medium-sized fish), pour over two-thirds of a cup of milk.  Bake twenty-five minutes in a hot oven.

STUFFED HERRING

Make a dressing of two tablespoons of bread crumbs, one tablespoon of chopped parsley, two tablespoons of butter, juice of one-half lemon, and pepper and salt to taste.  Add enough hot water to make soft.  Fill the herrings, roll up, tie in shape.  Cover with greased paper and bake ten to fifteen minutes.

FISH WITH GARLIC

Clean, salt fish one half hour, wash and dry with a clean cloth; cut garlic very thin, rub over fish; place in oven to bake; bake until odor of garlic has disappeared; then let fish cool.

BAKED CHOPPED HERRING

Soak herring one hour in water and then one and a half in sweet milk, skin, bone and chop; cut up a medium-sized onion, fry in butter until golden brown, add a cup of cream, two egg yolks and one-fourth cup of white bread crumbs, then put in a little more cream.  Butter pan, sprinkle with crumbs or cracker dust, then put in herring, pepper slightly.  Bake in moderate oven three-quarters of an hour.

MARINIRTE (PICKLED) HERRING

Take new Holland herring, remove the heads and scales, wash well, open them and take out the milch and lay the herring and milch in milk or water over night.  Next day lay the herring in a stone jar with alternate layers of onions cut up, also lemon cut in slices, a few cloves, whole peppers and a few bay leaves, some capers and whole mustard seed.  Take the milch and rub it through a hair sieve, the more of them you have the better for the sauce; stir in a spoon of brown sugar and vinegar and pour it over the herring.

SALT HERRING

Soak salt herring over night in cold water, that the salt may be drawn out.  Drain and serve with boiled potatoes, or bone and place in kettle of cold water, let come to a boil and let simmer a few minutes until tender, drain and pour melted butter over them and serve hot with boiled or fried potatoes.