Show FINE FISH AND FRESH herring a la russo russe take four very sott soft herrings get the fish monger to bone them for you in the center of each place a big teaspoonful of french mustard and a bit of butter dust lightly with black pepper and put in a well buttered bag add to them half a of either hock or sherry and halt a of either shallot or tarragon vinegar as preferred cook for fifteen t to 0 eighteen minutes abc acc according to the thickness of the flab in a moderately hot oven dish up on a hot dish and serve with a beet salad this is a most appetizing way of cooking herrings but must be done in the bag it if it Is to be done dona to perfection smelts clean a dozen smelts roll them in flour put nit an ounce dunce of butter lna very hot hof dish let it melt roll the fish in this butter sprinkle with a little cayenne pepper and a little grated parmesan and place them side by side in a well buttered paper bag cover lightly with bread crumbs and pour a little tomato sauce over each smelt seal up and cook for eight minutes in a very hot oven serve bif it slices of lemon fresh herring slit silt the fish on each side in a horizontal direction place on it a little mace bay leaves parsley a small email piece of onion and some salt and pepper add two tablespoonfuls of vinegar place in a paper bag seal up put on the broiler in a moderate oven for twenty minutes copyright 1911 by sturgis daltou company |