Broiled Fresh Herrings, Maitre d'Hotel

Broiled fresh herring, maitre d'hotel should be served with a few lumps of cold maitre d'hotel butter.

Slice the herring down the stomach and take out the insides and the bones; pour over a little olive oil and sprinkle with chopped parsley, and let remain for an hour. Put them on a gridiron over the fire and broil until done. Put them on a dish with a few lumps of cold maitre d'hotel butter and serve.