The victory cookery book

1 dozen small potatoes (alive size), a little salt and spice, a little chopped parsley. Method.—Soak the herring for 12 hours. It is best to fillet the herring before soaking, otherwise it is liable to go bad in the bone, and if red, a piece of alum the size of a pea * of may be added to whiten the fish, but this) should be well washed away before cooking, | by changing the water frequently. Drain) the herring on a cloth, remove all the bones and the skin if desired. The skin holds the’ fish together, so it is preferable to leave it on. | Place the herring fillets with the skin side | upward and the point toward you. Fill the’ centre with bread stuffing, and roll the fillets | up so as to enclose the stuffing. Skewer or tie with string. Cut the carrot and onion into | small pieces, fry lightly in the oil, and when fried, add the water. Cook freely until the | vegetables are nearly done, then add the potatoes ; season lightly with salt anda pinch | of spice, and cook further until the potatoes are | half cooked. Now place the stuffed fillets of | herring on the top of the ragout of vegetables, cover with a lid and stew till the fillets are | cooked—about 15 minutes. Dish up the fillets, remove the string or skewers, correct. the seasoning and pour the ragout over the fillets. See that the potatoes are all round — the fish. Sprinkle with chopped parsley | Herring Olives with Rice Materials.—Some herring fillets (the stuffed | fillets are called olives), 1 oz, finely chopped _ onion, half-tablespoonful of salad oil, 1 gill | of rice, 4 pint of fish stock, tomato sauce. _ Method.—Fry the onion in the salad oil, | add the rice, and stir to cover each grain with |fat. Now add the fish stock, season to taste, |and place the herring olives, prepared as for | olives ragout, in the liquid, bring to the boil, |cover with a lid and simmer for 20 to 25 | minutes. Remove the olives, take out the skewers, dish up the rice and place the olives on top. Pour tomato sauce round, ES a pinch of saffron may be added to the | rice. When tomatoes are available, a peeled and |chopped tomato may also be added. | Baked Herring Olives (or Stuffed Fillets) Materials.—Herring olives prepared as for the pickled herring ragout, a little batter, a few maize crumbs, a little fish sauce (see p- 46) or tomato sauce, sharp sauce, anlchovy sauce (see pp. 48 and 45) or any other (desired. Method.—Steam the herring olives, coat ‘them with batter and maize crumbs, place in a greased dish and bake in a hot oven. When nicely coloured, dish up and serve with the sauce. Soused Herrings (Fresh or Salted) Materials.—Fresh herrings, 1 tablespoonful of vinegar for each herring, an equal quantity — of water, a few peppercorns, a little salt and allspice, a few slices of onion, a little oil. Method.—Remove the bone of the herring — by opening the back of the fish, and also remove the head. Roll the fish up and skewer to hold in shape. Place in a dish — and add the vinegar, water, salt, peppercorns, _ allspice, onion and a slice of lemon (if avail~_ able). Baste very sparingly with oil, cover with paper and bake slowly for 20 to 30 minutes. Let» cool in the gravy, and when cold turn over. If using Government pickled herrings soak — as described on p. 52 (recipe for Herring Olives Ragout) and do not add salt. — Paupiettes of Herring and Tomato Sauce . Materials.—2 herrings, a little salt, pepper’ and nutmeg, 2 oz. bread, half-teaspoonful chopped herbs, 14 oz. fat, 8 tomatoes peeled and chopped, 1 egg (or 1 teaspoonful of flour to take the place of the egg), a little fish stock, 1 onion, 1 teaspoonful of flour, a little ‘ chopped parsley.