Herrings (Cape "Harders") (Mrs. Fleming.)

Instructions

1. Roast the fish on a gridiron; serve with a little butter, chopped parsley, and vinegar or lemon juice. Very good.
2. Harders soaked in water for a night, and broiled in a buttered paper on a gridiron, are very good too.
3. The small dried and salted herring commonly called at the Cape "Bokom" is very good done this way: pour boiling water on it, then steam it in a covered pan with a little fat.
4. When tender, remove the skins and serve hot.