with the mixture, and bake until set. Meanwhile beat the remaining 2 whites of egg to a stiff froth, season with a little salt, and pile roughly above the level of the cases. Sprinkle with Krona pepper, replace in the oven, and bake until the white of egg is crisp and lightly browned. Serve hot.
Time.—Half an hour. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons. Seasonable at any time.
2869.—HERRINGS BROILED WITH MUSTARD SAUCE. (Fr.—Harengs au naturel, sauce Moutarde.)
Ingredients.—4 fresh herrings, 1 oz. of butter, ½ an oz. of flour, 1 teaspoonful of mustard, ¼ of a pint of water, ⅛ of a pint of vinegar, 1 finely-chopped onion.
Method.—Fry the onion in the butter until lightly browned, put in the flour and mustard, add the vinegar and water, stir until boiling, and simmer gently for 15 minutes. Wipe and dry the herrings, remove the heads, and score them across the back and sides, but avoid cutting the roe. Sprinkle them with salt and pepper, and grill over or in front of a clear fire from 10 to 15 minutes. Place on a hot dish, strain the sauce round, and serve.
Time.—Half an hour. Average Cost, 5d. or 6d. Sufficient for 3 or 4 persons. Seasonable from July to February.
2870.—HERRINGS STUFFED WITH SHRIMPS. (Fr.—Harengs farcis aux Crevettes.)
Ingredients.—4 fresh herrings, 2 tablespoonfuls of picked shrimps, 1 tablespoonful of white breadcrumbs, essence of anchovy, salt and pepper, cayenne, 1 egg, brown breadcrumbs, butter, milk.
Method.—Wash and dry the herrings, remove the heads, split them open, take away the backbone and wipe the insides with soft paper. Soak the breadcrumbs in a little milk, chop the shrimps finely, mix these two together, season with salt and pepper, and add a few drops of anchovy essence. Spread the preparation on the inside of the herrings, roll them up tightly beginning at the head, and fasten them with skewers. Brush them over with egg, cover lightly with brown breadcrumbs, add a few small pieces of butter, and bake gently from 30 to 35 minutes. Serve hot garnished with the roes (if any) grilled.
Time.—From 40 to 50 minutes. Average Cost, 7d. or 8d. Sufficient for 4 persons. Seasonable from July to February.
2871.—HUNTING BREAKFAST (FRENCH GAME PIE FOR) (See No. 1283.)
