Smoked Herrings

Before smoking, soak the herrings in salt and saltpetre.

Clean the herrings well and let them lie for one night in salt, with a small quantity of saltpetre mixed with it. The next day run a stick through the eyes, and in this way thread them all. Have ready a cask of sawdust with a red hot heater in the center of it; fix the stick over this so that the herrings hang in a row in the middle of it, and smoke them for twenty-four hours.