A handbook of fish cookery

Herrings, Boiled. — Few fish are more delicious than fresh herrings boiled. Wash, scale, and empty them very particularly. Souse them with vinegar, then drop into boiling salted water, simmer for about ten minutes, and lift them out the moment they are done. Drain them, arrange nicely on a clean napkin, garnish with parsley and horseradish, and serve parsley sauce with them. Herrings, Broiled. — Let them lie in salt overnight, wash them, empty, and split them open. Dry thoroughly, and dredge a little flour over them. Lay on an oiled gridiron, broil on both sides. Lay each one separately on a hot plate, and place a morsel of butter on the top. Then pour the following sauce over them : a tablespoonful of chopped parsley, the same of minced herbs, and a suspicion of onion, same of butter, a teaspoonful of salt and pepper mixed, a wineglassful of vinegar ; boil altogether for a moment. Herrings, Pickled (to eat cold). — Scale and clean the herrings carefully, split them open and take out the backbone. Sprinkle with salt and pepper after laying in a deep dish. Cover with vinegar and water. Bake till tender through. Herrings, Pickled (French mode). — Scale and clean the herrings, empty without splitting them. Cut off the heads, and put the fish into an earthern jar, strew salt liberally over them ; let them lie twenty-four hours. Drain them and place them in an enamelled saucepan with a dozen peppercorns, a bay-leaf or two, and an onion with a clove. Cover with cold vinegar. Let them come to boiling point, and boil two minutes only. Stand aside until quite cold, when they may be placed in a covered jar. They will keep good for some time. Lampreys, Stewed. — Rub the lamprey well with salt, and wash it in water (warm) to get rid of the slime. Cut off the head, tail, and gills, empty it, then cut into pieces three inches long. Slice three or four onions into the bottom of a stewpan, dip each piece of lamprey into flour, and lay over the onions. Add next a dozen mushrooms, a tablespoonful of chopped parsley, grated lemon-rind and a little juice, pepper, and salt. A glassful of red wine and sufficient stock to cover the whole, replace the lid, and stew gently for two hours. Serve altogether. Ling, Baked. — Cleanse and empty the fish, cut it into thick slices, removing the head and tail. Dredge the slices with flour, and sprinkle with salt and pepper. Lay them in a baking-dish, and pour some melted butter over them. Bake for twenty minutes, place the slices of fish on a hot dish, then add a cupful of cream and a small tinful of button mushrooms to the butter, make thoroughly hot and pour over the fish just before bringing to table. Or, the slices of ling may be dipped into beaten egg, covered with raspings, and fried in hot fat, a sauce remoulade being brought to table with them. Lobster, a la creme. — Pick the meat from a fresh lobster without breaking the shell ; cut it into dice. Put into an enamelled saucepan with a mixed teaspoonful of salt, pepper, and nutmeg, a glassful of white wine, a tablespoonful of vinegar, and an ounce of butter rolled in flour. Simmer gently for ten minutes, stirring