Note 231-232 — INDEX

No. 231. Baked Herring.—Split two herring, remove heads, tails and backbone, lay one fish skin side down, mix together one desertspoon finely chopped parsley, one small onion, chopped, and half a teaspoon each thyme and marjoram, powdered, a few bread crumbs, with salt and pepper, and sprinkle over the fish, lay the other fish on top, skin side up, and pour over them melted butter, cover and bake half an hour, watching and basting. Mackerel, alewives and porgies may be cooked in the same way.