Boiled herrings served with mustard sauce.
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8 Herrings, cleaned
3 pt Salt water: use fresh Water salted to a rate of 2 oz. salt to 1 pint of water
1 oz Butter
1 tbsp flour
1 tsp dry mustard
Pinch of salt
Squeeze of lemon juice
1/2 pt Fish stock
1 tbsp White wine vinegar
Place the herrings in the salted water, which has been brought to a rolling boil. Bring back to the boil and boil guickly for 8 to l0 minutes. Drain well, and serve with boiled potatoes and Mustard Sauce. Serves 4. Mustard Sauce: melt the butter ovel- a low heat and add the flour, stirring until the mixture is smooth. Remove from the heat and add the mustard, salt and lemon juice. Gradually stil-in the stock and the vinegar. Bring to the boil, stirring, and pour over the Lowestoft Herrings to serve.
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