Broiling herring like lampreys

(Recipe #86, page 144)

After refreshing and drying the herring, cut the heads a bit smaller on both sides, remove the eyes, and grill the fish well on a gridiron. Place them in pot with lemon slices, bay leaves, coarsely ground pepper, and allspice, and pour salad oil over them.

Serve them for breakfast or with pea soup.

Translated by David Green.

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