(2) Dutch Style. — Procure soft-roed fish, skin and bone
them, and divide into fillets, putting the roes on one side.
Boil a couple of eggs till hard, and when cold and peeled
separate the whites from the yolks, and well chop them.
Mince finely and separately some shallots, parsley, and pickled
beetroot. Arrange the fillets in a oircle on a dish, and put
the other ingredients in the centre. Pound the roes of the
fish in a mortar, and moisten them with oil and vinegar,
using two parts of the former to one part of the latter; pour
the mixture over the salad, being very careful not to dis-
arrange it, and serve.
Fried Fresh. Herrings. — (1) Clean and wipe the required
quantity of Fresh Herrings, and sprinkle salt, pepper, and flour
Herrings — continued.
over them ; put sufficient dripping in a frying-pan to cover
the fish, and when it is boiling put these in and fry them
for eight or ten minutes, according to their size, turning
to do both sides. When done, drain them, arrange on a hot
dish, and serve. It is not unusual to accompany these with
a dish of mashed potatoes baked in a mould.
(2) Clean and wipe a Fresh Herring, season it with salt and
pepper, and dredge lightly over with flour. Put a large lump
of dripping in a frying-pan, and when it boils put in the
Herring (there should be sufficient fat to cover it), fry it over
a brisk fire for eight or ten minutes, according to the size ;
then drain it in front of the fire, so that as much of the fat
as possible may run away, put the fish on a hot dish, and
serve. A Herring being a very rich fish will be found indi-
gestible unless properly fried ; but if prepared carefully, even
a delicate person may eat it with safety.
(3) Soak the Herrings in milk for two hours, clean them,
take out the roes, and if soft fry them separately. Cut a
few onions in shreds, place them -in a frying-pan, then put
in the Herrings, and fry. Should there not be enough liquor
run from the Herrings, add a little butter to the pan. Serve
hot, with the onions and soft roes for garnish.
Grilled. Fresh Herrings. — Scale the Herrings very carefully,
open and gut them, take out the roes, wipe the fish clean
with a cloth, but do not wash them. Wipe the roes, season
with salt, pepper, and a little grated nutmeg, and replace
them inside the fish, then cut off the heads and tails. Mix
a seasoning of pepper, salt, olive oil, chopped onions and
chopped parsley, and turn the Herrings over and over in
this, oiling them well on both sides, and grill over a clear
fire on a well-oiled gridiron. When done on one side, raise
them from the gridiron, oil it again, and put the fish on to
cook the other side. Serve hot with maitre-d’hotel sauce
or mustard.
Herring Pie. — (1) Soak 1 pint of split peas for one night,
then drain them, tie loosely in a cloth, put them into a
saucepan of boiling water, and boil until tender. Remove
the heads and tails of three good-sized Fresh Herrings.
Butter a pie-dish, cover the bottom with a thick layer
of the peas, put in the Herrings, then cover with the
remainder of the peas, smooth the surface over with the
blade of a knife, and lay a few thin slices of very fat bacon✪ Herring Pie
on the top. Put the pie in a moderate oven, and bake for
three-quarters-of-an-hour. When cooked, remove the slices
of bacon, and serve.
Page 102 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Dutch Style. — Procure soft-roed fish, skin and bone them, and divide into fillets, putting the roes on one side. Boil a couple of eggs till hard, and when cold and peeled separate the whites from the yolks, and well chop them. Mince finely and separately some shallots, parsley, and pickled beetroot. Arrange the fillets in a oircle on a dish, and put the other ingredients in the centre. Pound the roes of the fish in a mortar, and moisten them with oil and vinegar, using two parts of the former to one part of the latter; pour the mixture over the salad, being very careful not to disarrange it, and serve.
Fried Fresh Herrings. — (1) Clean and wipe the required quantity of Fresh Herrings, and sprinkle salt, pepper, and flour
Herrings — continued.
over them ; put sufficient dripping in a frying-pan to cover the fish, and when it is boiling put these in and fry them for eight or ten minutes, according to their size, turning to do both sides. When done, drain them, arrange on a hot dish, and serve. It is not unusual to accompany these with a dish of mashed potatoes baked in a mould.
(2) Clean and wipe a Fresh Herring, season it with salt and pepper, and dredge lightly over with flour. Put a large lump of dripping in a frying-pan, and when it boils put in the Herring (there should be sufficient fat to cover it), fry it over a brisk fire for eight or ten minutes, according to the size ; then drain it in front of the fire, so that as much of the fat as possible may run away, put the fish on a hot dish, and serve. A Herring being a very rich fish will be found indigestible unless properly fried ; but if prepared carefully, even a delicate person may eat it with safety.
(3) Soak the Herrings in milk for two hours, clean them, take out the roes, and if soft fry them separately. Cut a few onions in shreds, place them -in a frying-pan, then put in the Herrings, and fry. Should there not be enough liquor run from the Herrings, add a little butter to the pan. Serve hot, with the onions and soft roes for garnish.
Grilled. Fresh Herrings. — Scale the Herrings very carefully, open and gut them, take out the roes, wipe the fish clean with a cloth, but do not wash them. Wipe the roes, season with salt, pepper, and a little grated nutmeg, and replace them inside the fish, then cut off the heads and tails. Mix a seasoning of pepper, salt, olive oil, chopped onions and chopped parsley, and turn the Herrings over and over in this, oiling them well on both sides, and grill over a clear fire on a well-oiled gridiron. When done on one side, raise them from the gridiron, oil it again, and put the fish on to cook the other side. Serve hot with maitre-d’hotel sauce or mustard.
Herring Pie. — (1) Soak 1 pint of split peas for one night, then drain them, tie loosely in a cloth, put them into a saucepan of boiling water, and boil until tender. Remove the heads and tails of three good-sized Fresh Herrings. Butter a pie-dish, cover the bottom with a thick layer of the peas, put in the Herrings, then cover with the remainder of the peas, smooth the surface over with the blade of a knife, and lay a few thin slices of very fat bacon on the top. Put the pie in a moderate oven, and bake for three-quarters-of-an-hour. When cooked, remove the slices of bacon, and serve.
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Herring Pie