Broiled Fresh Herring with Mustard Sauce

Take the required number of herring with soft roes, cut off the heads and clean,
but do not open them; dip them well in salad oil, season with pepper and salt and
leave them for an hour. Arrange the fish on a gridiron and let them stand over a
clear, slow fire and broil for fifteen minutes, turning until they are done. Mix one
teaspoonful of flour and one tablespoonful of mustard with cold water; when smooth
pour in one breakfast cupful of white stock; turn this in a saucepan and stir over the
fire until thick and it boils, then put in one ounce of butter, one teaspoonful of
chopped parsley and pepper and salt to taste. Put the herrings on a hot dish, and
when the butter is dissolved pour it over the fish and serve.