Preparation: The codfish is picked to pieces. If it is too salty, soak it a few hours. Heat the butter, stir in the flour, cream and fish and cook for 10 minutes. Toast slices of wheat bread and serve the fish hash on this. No. 43—FRIED FRESH HERRING. Quantity for 6 Persons. 12 fresh herring Salt ½ lb. of butter or lard 1 cup of flour For the Gravy. Juice of 1 lemon ⅛ lb. butter 1 tbsp. parsley Preparation: The head of the herring must have a yellow color, if it looks reddish, the herring is stale. The herring is dressed, washed, salted for 45 minutes, then it is dried and rolled in flour, that has been mixed with salt and pepper. Heat the butter or fat and fry the herring in it to a nice color, turning occasionally. For the gravy, brown the butter, add the juice of the lemon and finely chopped parsley. Serve the herring on a hot platter and pour the gravy over it. No. 44—TO MARINATE OR PICKLE FRIED HERRING. Quantity for 6 Persons. 12 fresh herring Salt 1 cup of flour ½ lb. of butter or lard For Marinating. ¾ qt. vinegar ¾ qt. water 1 large onion, sliced 6 cloves 6 bay-leaves Some Salt 20 pepper-corns Preparation: The herring are dressed, washed, salted for 45 minutes; after that they are dried, then rolled in flour mixed with salt and pepper and fried in butter or lard to a nice color. For marinating, boil vinegar, water, pepper, cloves, bay-leaves, sliced onion and salt and cool it. The fried herring are cooled and put into a stone jar and the fluid poured over. To be prepared one day before serving. No. 45—MARINATED SALT HERRING. Quantity for 6 Persons. 6 salt herring 1 pt. sour or sweet cream or milk 2 sour apples 12 pepper-corns 4 cloves 2 bay-leaves Vinegar to taste 1 small onion Preparation: The salt herring are soaked for one day, then dressed and skinned. If you wish, you may cut them into pieces or leave them whole and put them into a dish. The gravy is then prepared. The milt and roe, taken out of the herring, are well cleaned, chopped and beaten with vinegar, cream, grated apples and onions, pepper, cloves and bay-leaves. Pour this dressing over the herring and let stand for ½ to 1 day. Serve the herring in the gravy and potatoes in their jackets. Remarks: Sour cream is best to use for marinating salt herring. This preparation is very good. No. 46—MARINATED SALT HERRING. A Simple Way. Quantity for 6 Persons. 6 salt herring 1 pt. wine vinegar 1 large onion, sliced 12 pepper-corns 6 cloves 2 bay-leaves Preparation: The herring are dressed, skinned and soaked in water for ½ day, then cut into desirable pieces or left whole. Cook the vinegar with ½ pt. of water and cool. Put all the spices on the herring and pour the cold vinegar over. The milt may be put in also. No. 47—HERRING SALAD. Quantity for 6 Persons.