The encyclopaedia of practical cookery

cover the Herrings. When the liquid boils, move the pan to the side of the fire, and simmer for half-an-hour. Strain the liquid through a fine hair sieve over the Herrings, put the cover on, and let the Herrings stew over a very slow fire for five hours ; they should not be touched while cooking. They can be served either hot or cold, and make a very good supper or breakfast dish. Stuffed Fresh Herrings. — (1) Cut off the heads and tails of twelve or more Fresh Herrings, split them down the backs, and take out the bones and the soft roes ; fill the hollow of the Herring with fish forcemeat mixed with cooked fine herbs, add the soft roes, bring the Herrings to their original shape, wrap each in a strip of buttered paper, and lay them on a buttered baking-dish ; put them in a moderate oven, and bake for a-quarter-of-an-hour. When cooked, take off the paper, put the Herrings on a hot dish, cover them with maitre-d ’hotel sauce, and serve. (2) Take a dozen Fresh Herrings, clean them well, open them down the back, cut off the heads, and take out the bones. Lay a small piece of veal stuffing in each, and roll them up ; lay little bits of butter over, put them into a baking-dish, set it in the oven, and bake for a-quarter-of-an-hour. Salted Herrings. — These are prepared by immersing the fish just as they are caught in a mixture of common salt and saltpetre, the proportion differing according to custom. They are afterwards hung up to dry, and in Holland they are then packed in tubs and exported : hence the Salted Herring is generally called Dutch. They can be served in many ways ; but in Germany they are usually eaten raw, the flesh being nearly transparent. Marinaded Salted Herrings. — Put the required number of Salted Herrings in a basin, cover with milk or water, and leave them for several hours to draw out the salt. When ready, open them lengthwise, and take the bones and roes out carefully; cut the Herrings' lengthwise into halves, then cut them slantingly into four pieces each. Put a layer of the fish at the bottom of a jar, then a layer of thinly-sliced onions and lemons with most of the peel removed, a bay-leaf cut in small pieces, a clove, and a small quantity of bruised peppercorns ; over these ingredients place another layer of the fish, next a layer of onions, and the other ingredients as before, and continue in this way until the jar is full. Pour in cold vinegar to within fin. of the top of the jar, then fill it right up with salad-oil. The onions and seasonings should be the last layer in the jar. In three days’ time the Herrings will be fit for serving, and will keep good for a long time. They are eaten raw. Salted Herrings served with French Beans. - — Clean some recently-salted Herrings, cut off the heads, skin and cut them into slices, and arrange them on a small dish garnished with green leaves. Cut some French beans lengthwise into slices, put them in a saucepan with a small quantity of broth, boil, then move the saucepan to the side of the fire, Fig. 955. Salted Herrings served with French Beans. and simmer gently till tender. When the beans are cooked, the broth should be reduced. Work loz. of butter with 1 table-spoonful of flour, then stir it in with the beans ; season them with 1 teaspoonful of finely-chopped winter savory and salt and pepper. Turn the beans on to a hot dish, and serve with the Herrings. See Fig. 955.