Ingredients:

Herring
pepper
salt
a little pounded mace
butter
flour
mustard
some salt
a little vinegar or lemon-juice

Methods:

Scale and clean the fish with the utmost nicety, split them quite open, and wash the insides with particular care dry them well in a cloth, take off the heads and tails, and remove the back-bones

rub the insides with pepper, salt, and a little pounded mace stick small bits of butter on them, and skewer two of the fish together as flat as possible, with the skin of both outside flour, and broil or fry them of a fine brown,

and serve them with melted butter mixed with a teaspoonful or more of mustard, some salt, and a little vinegar or lemon-juice.

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