The encyclopaedia of practical cookery

differ from all others in their preliminary preparation. Bloaters and red Herrings are cured whole, whereas kippers are cut open and cleaned before salting, and then, after drying, they are as deeply smoked as red Herrings. Fresh Herrings. — These may be cooked in a variety of ways, the following being particularly recommended. Soft-roed fish are considered best for most purposes. Baked Fresh Herrings. — (1) Clean one dozen or so Fresh Herring's wiping them but not washing them, cut off the heads and fins, and take out the hones. Sprinkle them over with salt and pepper, roll and tie them up tightly, put them into a baking-dish, and cover with a mixture in the proportion of 1 breakfast- cupful of vinegar to 2 of water and 30Z. of whole pepper. Tie a piece of paper over the dish, set it in the oven, and bake the contents gently for about an hour. Let the Herrings get cold, pour over a little vinegar, and serve. (2) Clean and wash the Herrings, drain but do not dry them, dust over with powdered cloves, allspice, and salt, put them in a baking-pan with one onion finely shredded and a few bay-leaves, dust over with pepper, cover all with vinegar and beer in equal proportions, place a paper over the pan, and bake in a slow oven for two hours. Serve hot, with the onions for garnish. Should the Herrings be required to have a red appearance, rub them over with saltpetre the day before using. Boiled Fresh Herrings. — Clean six or eight Fresh Herrings, put them in a saucepan with 2qts. of boiling water and Ub. of salt, let them simmer for a quarter of an hour, take them out, and drain. Put a folded napkin or an ornamental paper on a dish, arrange the fish on this, and serve at once with either shrimp or anchovy sauce in a tureen. Boiled Fresh Herrings served with Cream Sauce. - Boil some Fresh Herrings as described above, and then make i the following sauce : Put 6 table-spoonfuls of thick cream in a saucepan with a little salt and pepper, stir it over the fire ' PRACTICAL COOKERY. Herrings — continued. till boiling, then mix in 2oz. of fresh butter and the juice of half a lemon. Arrange the fish on a dish, pour the sauce over them, and serve. Boiled Fresh Herrings with Mustard Sauce. — Choose half-a-dozen large fine Herrings, clean, and throw them into a pan of cold water. Put into another pan 1 handful of salt, pour fresh water upon it, drain the Herrings from the first water, and throw them into this. Put 2qts. of water in a saucepan with 1 pint of vinegar and 2oz. of salt ; boil the Herrings in this, without letting them boil too fast, or they are apt to break, skimming the liquor from time to time. Fig. 953. Boiled Fresh Herrings with Mustard Sauce. Wash, bone, and mince an anchovy ; melt Jib. of butter, with a little vinegar and water, and a small dust of flour ; put in the anchovy, and stir it about ; next put in an egg and shake it, so as to be well mixed ; then take up the Herrings. Boil some fennel for garnish ; lay some of this upon the Herrings, and on the sides of the dish ; finish the sauce by adding mustard and squeezing in the juice of a lemon, and serve hot in a sauceboat. See Fig. 953.