The encyclopaedia of practical cookery

Broiled Bed Herrings. — Double and fold a large sheet of paper into a case large enough to hold six red Herrings. Take half-a-dozen good-sized red Herrings, cut off their heads and tails, skin, split them lengthwise into two fillets, and remove the bones. Butter the paper case both outside and inside, place the fillets in it, laying between each a little bit of fresh butter with a mixture of chopped mushrooms, sweet herbs, shallots, pepper, and olive oil, sprinkle them pretty thickly with sifted breadcrumbs, and broil them slowly over a clear but not too hot fire, taking care the paper does not burn. When done, squeeze a few drops of lemon- juice over them, and serve in the paper case as hot as possible. Dressed Red Herrings. — Cut the red Herrings open, boil some small beer and pour it over them ; let them steep in it for thirty minutes. Drain dry, warm them in a Dutch oven before the fire, rub a little fresh butter over them, and serve with egg sauce and mashed potatoes. Fillets of Red Herrings. — Select the required quantity of red Herrings, cut off their heads and tails, skin and bone them, and cut them lengthwise into fillets ; put these in a basin, cover with salad-oil, and let them steep for five hours ; then drain, put them on a dish, pour fresh oil over them, and serve. Mashed Red Herring (Indian Style). — Put a large onion and two hot green chillies, all cut up into slices, into a basin, squeeze over the juice of a lemon, and soak for several hours. Roll up a red Herring in paper, broil or fry it, remove all the skin and bones, and bruise it in a mortar, adding gradually the onions, chillies, and the liquor in which they have been soaking. When the whole is well mixed, the preparation is ready for serving. Preserved Red Herrings. — Cut off the heads of twelve red Herrings, put them in a stewpan, cover with tepid water, let the water get hot gradually over the fire, then take the stewpan off, put the cover on, and let it remain for half-an-hour. Drain the Herrings, remove their skins, put them in a large basin, with a plate on the top, and let them macerate for two days. They are then ready for eating. Red Herrings a la Dauphin. — Remove the heads and tails of the Herrings, and bone them. Brush over with yolk of egg beaten up with butter and finely-chopped savoury herbs, roll them in sifted breadcrumbs, and if not well covered with the breadcrumbs the first time, leave them for five minutes and then brush them again with the mixture of egg, butter, &c., For details respecting Culinary Processes , Utensils , Sauces, tL'C., referred to, see under their special heads. Herrings — continued. and roll them again in the breadcrumbs. Broil to a good brown over a clear but not too hot fire, lay them on buttered toast, sprinkle a very little cayenne over, and serve very hot.