Fisk, dies sooner than other kinds when caught. To boil them,
put them when scaled, cleaned, and washed, into boiling water,
and boil for ten or twelve minutes. Or Herrings can be laid in
a dish overnight, with a lemon squeezed over them and a
sprinkling of salt, and fried in the morning. Or they can be
just cleaned and trimmed, and baked in the Dutch oven. In
this case, shake raspings of crumbs over the Herrings, add a
tiny bit of butter to them, keep the Dutch oven rather away
from the fire, and baste with more butter if required. Push
the oven nearer to the fire for the last minute, so as to crisp the
Herrings, and serve in the same dish. Or Herrings can be
broiled over a clear fire after having been slightly buttered.
Some people like the roe to be taken out, and separately cooked
in the oven. Mustard Sauce is generally liked with Herrings.
For this Wyvern’s excellent recipe is : Melt an ounce of
butter in a saucepan and stir into it an ounce of flour. When
thoroughly mixed add, slowly, off the fire, a dessertspoonful of
French mustard, incorporating it thoroughly with the roux.
Add half a pint of fish broth (or water if you really cannot get
fish broth), let it come to the boil, and pass through the pointed
strainer into a hot sauce-boat. At the seaside Herrings when
in season, or any common fish, are sold so very cheaply that fish
broth is always obtainable. When Herrings are plentiful it is
a good plan to fillet them, taking one long fillet from each side
of each fish. This plan to a great extent does away with the
only fault of a Herring — its many bones. The fillets can be
fried at once, or left to marinade all night in lemon juice or salt.
Take out the roes carefully, just fry them, and set them aside
for a savoury. (See chapter on Savouries.)
Baked Herring’s in a Crust. — [Gountess Munster.]—
Make a shape of good paste just the length and breadth of a
Herring. Scale, wash, and clean a fresh Herring, and lay it
in the crust, with a bit of butter, some minced chives, pepper
and salt✪ Baked Herring’s in a Crust. Cover with paste, and bake the Herrings in the oven
for from twenty minutes to half an hour. They are excellent.
(Fillets of Herrings, being free from bones, are even better.)
Grated horseradish, or horseradish sauce, is good with baked or
boiled Herrings.
BLOATERS
Si
Bloaters. — The Yarmouth saying about the right method of
cooking Bloaters is :
“ There was never a Herring spake but the one
Who said : Toast my bacli before my bone."
This intelligent Herring meant that when he became a
Bloater he must be split open, and not grilled as a whole. A
Bloater will take from five to eight minutes to grill. Some
cooks put a little butter on the fish, hut Bloaters are generally
preferred dry, although they must not he allowed to burn.
(See also chapter on Savouries.)
Whitebait. — It has now been conclusively proved that
Whitebait are the fry or young of Herrings. From some cause,
as yet unknown, the Whitebait caught at the mouth of the
Thames (and which have always been reckoned the best) are en-
tirely young herrings, whilst the supplies from other parts of the
coast contain the fry of sprats and of other fish. Whitebait is
in season from the beginning of February till early in August.
The fish should not exceed two inches in length when at their
best, and Whitebait, like all immature creatures, will not keep.
Page 48 · 1 recipe record on this page
Presented as published in 1898. 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
Fish, dies sooner than other kinds when caught. To boil them, put them when scaled, cleaned, and washed, into boiling water, and boil for ten or twelve minutes. Or Herrings can be laid in a dish overnight, with a lemon squeezed over them and a sprinkling of salt, and fried in the morning. Or they can be just cleaned and trimmed, and baked in the Dutch oven. In this case, shake raspings of crumbs over the Herrings, add a tiny bit of butter to them, keep the Dutch oven rather away from the fire, and baste with more butter if required. Push the oven nearer to the fire for the last minute, so as to crisp the Herrings, and serve in the same dish. Or Herrings can be broiled over a clear fire after having been slightly buttered. Some people like the roe to be taken out, and separately cooked in the oven. Mustard Sauce is generally liked with Herrings. For this Wyvern’s excellent recipe is : Melt an ounce of
butter in a saucepan and stir into it an ounce of flour. When thoroughly mixed add, slowly, off the fire, a dessertspoonful of French mustard, incorporating it thoroughly with the roux. Add half a pint of fish broth (or water if you really cannot get fish broth), let it come to the boil, and pass through the pointed strainer into a hot sauce-boat. At the seaside Herrings when in season, or any common fish, are sold so very cheaply that fish broth is always obtainable. When Herrings are plentiful it is a good plan to fillet them, taking one long fillet from each side of each fish. This plan to a great extent does away with the only fault of a Herring — its many bones. The fillets can be fried at once, or left to marinade all night in lemon juice or salt. Take out the roes carefully, just fry them, and set them aside for a savoury. (See chapter on Savouries.)
Baked Herring’s in a Crust. — [Countess Munster.]— Make a shape of good paste just the length and breadth of a Herring. Scale, wash, and clean a fresh Herring, and lay it in the crust, with a bit of butter, some minced chives, pepper and salt. Cover with paste, and bake the Herrings in the oven for from twenty minutes to half an hour. They are excellent. (Fillets of Herrings, being free from bones, are even better.) Grated horseradish, or horseradish sauce, is good with baked or boiled Herrings.
BLOATERS
Si
Bloaters. — The Yarmouth saying about the right method of cooking Bloaters is :
“ There was never a Herring spake but the one Who said : Toast my bacli before my bone."
This intelligent Herring meant that when he became a Bloater he must be split open, and not grilled as a whole. A Bloater will take from five to eight minutes to grill. Some cooks put a little butter on the fish, hut Bloaters are generally preferred dry, although they must not he allowed to burn. (See also chapter on Savouries.)
Whitebait. — It has now been conclusively proved that Whitebait are the fry or young of Herrings. From some cause, as yet unknown, the Whitebait caught at the mouth of the Thames (and which have always been reckoned the best) are entirely young herrings, whilst the supplies from other parts of the coast contain the fry of sprats and of other fish. Whitebait is in season from the beginning of February till early in August. The fish should not exceed two inches in length when at their best, and Whitebait, like all immature creatures, will not keep.
Records on this page
Baked Herring’s in a Crust