Soak salt herring over night in cold water, that the salt may be drawn
out. Drain and serve with boiled potatoes, or bone and place in kettle
of cold water, let come to a boil and let simmer a few minutes until
tender, drain and pour melted butter over them and serve hot with boiled
or fried potatoes.


BROILED SALT MACKEREL

Freshen the fish by soaking it over night in cold water, with the skin
uppermost. Drain and wipe dry, remove the head and tail; place it upon a
butter broiler, and slowly broil to a light brown. Place upon a hot
dish, add pepper, bits of butter, a sprinkling of parsley and a little
lemon juice.


BOILED SALT MACKEREL

Soak mackerel over night in cold water, with the skin side up, that the
salt may be drawn out, change the water often, and less time is
required. Drain. Place mackerel in shallow kettle, pour water over to
cover and boil ten to fifteen minutes or until flesh separates from the
bone. Remove to platter and pour hot, melted butter over and serve with
hot potatoes.

They may also be boiled and served with a White Sauce.


MARINIRTE FISH