the fish, because they do not then require to be so long on the fire,
and will be far better than when cut open. The hard roe makes a nice
relish by pounding it in a mortar, with a little anchovy, and spreading
it on toast. If very dry, soak in warm water 1 hour before dressing.
THE RED HERRING.--_Red_ herrings lie twenty-four hours in the
brine, when they are taken out and hung up in a smoking-house
formed to receive them. A brushwood fire is then kindled beneath
them, and when they are sufficiently smoked and dried, they are
put into barrels for carriage.
BAKED WHITE HERRINGS.