ring, and the forcemeat, instead of stuffing them, should be formed
into small balls, and served in the dish as a garnish.

The forcemeat must be made as for veal stuffing, with the addition of
a couple of minced anchovies, cayenne pepper, and butter instead of
suet.

* * * * *

A NICE WAY OF DRESSING RED HERRINGS.

Open them, cut off the tails and heads, soak them in hot water for an
hour, then wipe them dry; mix with warmed butter one beaten egg, pour
this over the herrings, sprinkle with bread crumbs, flour, and white
pepper, broil them and serve them very hot.

* * * * *

BAKED MACKAREL WITH VINEGAR.

Cut off the heads and tails, open and clean them, lay them in a
deep pan with a few bay leaves, whole pepper, half a tea-spoonful of
cloves, and a whole spoonful of allspice, pour over equal quantities
of vinegar and water, and bake for an hour and a half, in a gentle
oven; herrings and sprats are also dressed according to this receipt.

* * * * *

FISH SALAD.