Remove the heads from three or four
fresh herrings. Split them open, and take
out the backbones. Season the inside with
salt and pepper, and dip them in a little
milk, and dredge with Scotch oatmeal.
Melt some fat✪ Baked Herrings and with it brush over the
prepared herrings. Then place them side
by side in a paper-bag, fasten the end, and
cook on a wire grid or a perforated shelf in
a hot oven for about 10 minutes. Dish up
and serve.
Baked Mackerel.
Procure a good-sized mackerel, wipe it with
a damp cloth ; split it open and remove the
bones, also the head and fins. Prepare a
stuffing composed of 2 ozs. of chopped beef
suet, two to three table-spoonfuls of bread
crumbs, one tea-spoonful of savoury herbs
and some chopped parsley. Spread the
THE PAPER-BAG COOKERY MANUAL. 31
inside of the mackerel with this, fold over
and put the fish in a greased paper-bag,
pour a little oiled butter✪ Baked Mackerel over the fish, and
fasten the bag securely. Bake on a wire
grid in a moderate oven for about 25
minutes. Dish up and serve plain or with
anchovy sauce.
Fillets of Mackerel.
Procure two good-sized mackerel, wipe
them, and carefully remove the fish from
the bones. Place the fillets thus obtained
in a deep dish, season with salt and pepper
and a little lemon juice, then pour over a
table- spoonful of vinegar, and add a few
thinly cut slices of carrot and onion, and
one bav leaf ; cover the dish and allow to
stand for about half an hour. Take up the
fish and drain on a cloth ; put the cut
vegetables in a well buttered grease-proof
paper-bag, and upon them place the fillets
of fish, skin downwards, then brush over
wfith a little oil or butter✪ Fillets of Mackerel. Fold over the
end of the bag, fasten with clips, and cook
in a quick oven on a grid or trivet from
8 to 10 minutes. Take out the bag, remove
the fish on to a hot dish, put a little neatly
shaped parsley butter on top of each,
garnish with thin slices of lemon and sprigs
of parsley, and serve.
Parsley Butter.
Mix 1 oz. of fresh butter with a tea-
spoonful of chopped parsley, a salt- spoonful
of chopped mixed tarragon and chervil, a
tea- spoonful of lemon juice, and a pinch of
32 THE PAPER-BAG COOKERY MANUAL.
salt and pepper. Spread on a plate, put on
the ice, and shape into pats when quite firm.
Cod Steak with Ham.
Procure two slices of cod, each weighing
from half to three-quarters of a pound.
Wipe it and place on a buttered dish.
Prepare a mixture of bread crumbs, savoury
herbs, and parsley, and bind it with a little
beaten egg. Place this upon each slice of
fish and season with salt and pepper.
Put a slice of raw ham or lean bacon on
top of each, then place the fish in a well
greased “ Express ” paper-bag, fold the end
and fasten with clips. Put the bag on a
grid shelf in a fairly hot oven. Bake for
about 20 minutes. Dish up, and, if liked,
pour round some anchovy sauce, and serve.
Skate. ✪ Parsley Butter
Page 11 · 6 recipe records on this page
Presented as published in 1911. 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
Remove the heads from three or four fresh herrings. Split them open, and take out the backbones. Season the inside with salt and pepper, and dip them in a little milk, and dredge with Scotch oatmeal. Melt some fat and with it brush over the prepared herrings. Then place them side by side in a paper-bag, fasten the end, and cook on a wire grid or a perforated shelf in a hot oven for about 10 minutes. Dish up and serve.
Baked Mackerel.
Procure a good-sized mackerel, wipe it with a damp cloth ; split it open and remove the bones, also the head and fins. Prepare a stuffing composed of 2 ozs. of chopped beef suet, two to three table-spoonfuls of bread crumbs, one tea-spoonful of savoury herbs and some chopped parsley. Spread the inside of the mackerel with this, fold over and put the fish in a greased paper-bag, pour a little oiled butter over the fish, and fasten the bag securely. Bake on a wire grid in a moderate oven for about 25 minutes. Dish up and serve plain or with anchovy sauce.
Fillets of Mackerel.
Procure two good-sized mackerel, wipe them, and carefully remove the fish from the bones. Place the fillets thus obtained in a deep dish, season with salt and pepper and a little lemon juice, then pour over a table- spoonful of vinegar, and add a few thinly cut slices of carrot and onion, and one bav leaf ; cover the dish and allow to stand for about half an hour. Take up the fish and drain on a cloth ; put the cut vegetables in a well buttered grease-proof paper-bag, and upon them place the fillets of fish, skin downwards, then brush over with a little oil or butter. Fold over the end of the bag, fasten with clips, and cook in a quick oven on a grid or trivet from 8 to 10 minutes. Take out the bag, remove the fish on to a hot dish, put a little neatly shaped parsley butter on top of each, garnish with thin slices of lemon and sprigs of parsley, and serve.
Parsley Butter.
Mix 1 oz. of fresh butter with a teaspoonful of chopped parsley, a salt- spoonful of chopped mixed tarragon and chervil, a tea- spoonful of lemon juice, and a pinch of
salt and pepper. Spread on a plate, put on the ice, and shape into pats when quite firm.
Cod Steak with Ham.
Procure two slices of cod, each weighing from half to three-quarters of a pound. Wipe it and place on a buttered dish. Prepare a mixture of bread crumbs, savoury herbs, and parsley, and bind it with a little beaten egg. Place this upon each slice of fish and season with salt and pepper. Put a slice of raw ham or lean bacon on top of each, then place the fish in a well greased “ Express ” paper-bag, fold the end and fasten with clips. Put the bag on a grid shelf in a fairly hot oven. Bake for about 20 minutes. Dish up, and, if liked, pour round some anchovy sauce, and serve.
Skate.
Records on this page
Baked HerringsBaked MackerelFillets of MackerelParsley ButterCod Steak with HamSkate