Recipe: Herring

The cheaper sort of red HERRINGs are always too salty, and unpleasantly strong-flavoured, and are therefore an indifferent kind of food, unless due precaution is taken to soak them in water for an hour before they are cooked. First, soak the red HERRINGs in water for an hour; wipe, and split them down the back; toast or broil them on both sides for two or three minutes, and having placed them on a dish, put a bit of butter and some chopped onion upon each HERRING; pour a little vinegar over all, and this will make a cheap and savoury dish to be eaten with well-boiled potatoes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss