Split and bone the herrings, flatten them with care, cleanse and dry. Sprinkle with pepper and salt and toss on coarse or medium oatmeal on a sheet of kitchen paper until they are thoroughly coated. An ounce of oatmeal and the same quantity of dripping should be allowed for every two herrings. Put the dripping in a frying-pan and when smoking hot put in the herrings and brown them nicely on both sides. They should be ready in five minutes. Drain them on paper, place on an ashet, and serve very hot. They may be garnished with parsley and cut lemon.
The Scot's Kitchen