And then there are smoked and salted herring, that if cooked
judiciously make life at least a bit more comfortable. It is best to
soak them for five or six hours in water and then for two hours in
sweet, fresh milk, after which you can work out some wonderful dishes
with them. If they have been salted only, fry in butter and serve them
on potatoes mashed with cream. But if the herring are smoked as well
as salted, split them down the back and cook in enough milk to cover.
Cook till thoroughly done, and then serve on a very hot dish with
branches of parsley around, and a little sweet rich cream poured over
them.