Note 232 — INDEX
Reading edition
No. 232. Grilled Herring.—To grill is to broil on the gridiron. Do not split the fish, but score them slightly at the sides, grease the gridiron with butter, turn the fish often while grilling, brown them evenly all over, dish on a hot platter and pour over them a sauce made of two ounces butter, one teaspoon flour, two of vinegar, four of French mustard, half a gill of water, pepper and salt. Heat all together, smooth, thicken and boil five minutes, garnish with parsley. Alewives, menhaden and small shad can be cooked in the same way.