Name: Lowerstoft Herrings (English)
Ingredients: 8 Herrings, cleaned; 3 pt Salt water: use fresh water salted to a rate of 2 oz. salt to 1 pint of water; MUSTARD SAUCE; 1 oz Butter; 1 tb Level flour; 1 ts Good ts dry mustard; Pinch of salt; Squeeze of lemon juice; 1/2 pt Fish stock; 1 tb White wine vinegar

In the process of striving to fulfill our needs and satisfy our desires, the church has slipped into a philosophy of “Christian humanism” that is flawed with self-love, self-esteem, self-fulfillment, and self-glory. There appears to be scant concern about worshiping our glorious God on His terms. So-called worship seems little more than some liturgy (high or low) equated with stained-glass windows, organ music, or emotion-filled songs and prayers. If the bulletin didn’t say “Worship Service,” maybe we wouldn’t know what we were supposed to be doing. And that reflects the absence of a worshiping life- of which a Sunday service is to be only a corporate overflow.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood	English	Fish/sea, English	4	Servings

INGREDIENTS

8		Herrings, cleaned
3	pt	Salt water: use fresh water salted to a rate of 2 oz. salt to 1 pint of water
		MUSTARD SAUCE
1	oz	Butter
1	tb	Level flour
1	ts	Good ts dry mustard
		Pinch of salt
		Squeeze of lemon juice
1/2	pt	Fish stock
1	tb	White wine vinegar

INSTRUCTIONS

Place the herrings in the salted water, which has been brought to a rolling
boil. Bring back to the boil and boil guickly for 8 to l0 minutes. Drain
well, and serve with boiled potatoes and Mustard Sauce. Serves 4. Mustard
Sauce: melt the butter ovel- a low heat and add the flour, stirring until
the mixture is smooth. Remove from the heat and add the mustard, salt and
lemon juice. Gradually stil- in the stock and the vinegar. Bring to the
boil, stirring, and pour ovel- the Lowestoft Herrings to serve.
Posted to MM-Recipes Digest V4 #275 by ray.watson@ukonline.co.uk on Mon, 7
Oct 1996.

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