Method.—Fillet the herrings and remove
all bones, flatten slightly, remove the skin
and season with pepper and salt. Soak the
bread, squeeze dry and mix with the herbs,
| 1 tomato, salt, pepper, nutmeg and egg (or
/ a teaspoonful of flour). Place the fish on the
| table, skin side upwards, divide the stuffing
| to the four fillets and roll up. Skewer and
| cook slowly for 15 minutes in a little fish
| stock made with the bones (see p. 20).
Cut the onion into small dice and fry in 1 oz.
fat or a tablespoonful of oil, then add the
| remaining tomatoes and fish stock, in which
| the herring paupiettes were cooked, and
| cook until 1 gill is left. Thicken with a
| little more fat and flour mixed—1 teaspoonful
| of each; boil, season, remove the skewer
| from the fish and dish up. Sauce over and
| sprinkle with chopped parsley.
Dutch Herring Salad
| Materials—Fillets of herring, 1 cold
| potato, 1 apple, a few gherkins, beetroot
| and onions in equal amounts, 1 or 2 spoonfuls
| of mustard, a little oil and vinegar, hard-
| boiled eggs.
_ Method.—Cut the potato into dice, to-
_ gether with the apple, gherkins, beetroot,
70 THE VICTORY COOKERY BOOK
onion all well seasoned, and then mix in the
mustard dressing made as follows: Place
the mustard in a basin and work this up with
the oil and vinegar to form a creamy sauce
like a mayonnaise; then put in the other
ingredients and mix well. Arrange this
salad on an oblong-shaped dish and place
fillets of herring over it. Use hard-boiled |
eggs and gherkins cut small to garnish. |
Where oil is not available, see mayonnaise
without oil, p. 48.
Herring Fillets with Vegetables
Materials.—1 filleted fresh herring, 1 oz.
carrot, 4 oz. onion, 1 teaspoonful of salad >
oil, 1 gill fish stock, juice of half'a lemon, |
a little salt and pepper, a little chopped |
parsley.
Method.—Slice the carrot, cut the onion
in rings, and place in a small saucepan with
the salad oil. Let this ‘“‘ sweat” for a few
minutes, but not fry ; add the fish stock and
simmer till the vegetables are cooked, and |
then add the lemon juice. Fillet the herring, ©
remove bones and arrange in a gratin dish, —
place the roe on the top, one on each fillet ;
season with salt and a little pepper. Arrange
the carrot and onion alternately on the top”
Sp a A a
FISH 71
of the roe and herring, then pour the liquid
‘over all. Place in a moderate oven for 10
| to 15 minutes, sprinkle with chopped parsley,
| then serve without sauce, for the liquid is
sufficient, and there should be no more left
_ than is required to moisten the fish. If
| desired a border of cooked slices of potato
_eould be placed round the herrings before
| the liquid is added, or plain boiled potatoes
| should be served with the fish.
Filleted Gurnet and Rice Portugaise
Materials —The fillets of 2 gurnets,
| 1 chopped onion, 1 chopped tomato, a little
_ chopped parsley, a bunch of herbs, a little
| oil, 1 gill of rice (carefully picked over),
1 tablespoonful of vinegar or lemon juice,
| salt and pepper, a little water.
Method.—Fry the onion in a little oil,
add the tomato, parsley and herbs. Place
the fillets of gurnet, preferably small ones,
on this bed of vegetables, and cover with
water and either vinegar or lemon juice.
Season with salt and pepper, and steam the
fish until nearly cooked. Remove the fillets
and stir the rice into the liquid, which
should cover it well. Rearrange the fillets
on the top, cover with a paper and the lid,
72 THE VICTORY COOKERY BOOK
and. cook for 20 minutes. Take the fillets
carefully out, remove the herbs, and lightly
mix the rice with a fork, and then dish up, —
arranging the fillets neatly on the top.
Baked Filleted Whiting with Potatoes
✪ Paupiettes of Herring and Tomato Sauce
Page 19 · 6 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Method.—Fillet the herrings and remove
all bones, flatten slightly, remove the skin
and season with pepper and salt. Soak the
bread, squeeze dry and mix with the herbs,
| 1 tomato, salt, pepper, nutmeg and egg (or
/ a teaspoonful of flour). Place the fish on the
| table, skin side upwards, divide the stuffing
| to the four fillets and roll up. Skewer and
| cook slowly for 15 minutes in a little fish
| stock made with the bones (see p. 20).
Cut the onion into small dice and fry in 1 oz.
fat or a tablespoonful of oil, then add the
| remaining tomatoes and fish stock, in which
| the herring paupiettes were cooked, and
| cook until 1 gill is left. Thicken with a
| little more fat and flour mixed—1 teaspoonful
| of each; boil, season, remove the skewer
| from the fish and dish up. Sauce over and
| sprinkle with chopped parsley.
Dutch Herring Salad
| Materials—Fillets of herring, 1 cold
| potato, 1 apple, a few gherkins, beetroot
| and onions in equal amounts, 1 or 2 spoonfuls
| of mustard, a little oil and vinegar, hard-
| boiled eggs.
_ Method.—Cut the potato into dice, to-
_ gether with the apple, gherkins, beetroot,
70 THE VICTORY COOKERY BOOK
onion all well seasoned, and then mix in the
mustard dressing made as follows: Place
the mustard in a basin and work this up with
the oil and vinegar to form a creamy sauce
like a mayonnaise; then put in the other
ingredients and mix well. Arrange this
salad on an oblong-shaped dish and place
fillets of herring over it. Use hard-boiled |
eggs and gherkins cut small to garnish. |
Where oil is not available, see mayonnaise
without oil, p. 48.
Herring Fillets with Vegetables
Materials.—1 filleted fresh herring, 1 oz.
carrot, 4 oz. onion, 1 teaspoonful of salad >
oil, 1 gill fish stock, juice of half'a lemon, |
a little salt and pepper, a little chopped |
parsley.
Method.—Slice the carrot, cut the onion
in rings, and place in a small saucepan with
the salad oil. Let this ‘“‘ sweat” for a few
minutes, but not fry ; add the fish stock and
simmer till the vegetables are cooked, and |
then add the lemon juice. Fillet the herring, ©
remove bones and arrange in a gratin dish, —
place the roe on the top, one on each fillet ;
season with salt and a little pepper. Arrange
the carrot and onion alternately on the top”
Sp a A a
FISH 71
of the roe and herring, then pour the liquid
‘over all. Place in a moderate oven for 10
| to 15 minutes, sprinkle with chopped parsley,
| then serve without sauce, for the liquid is
sufficient, and there should be no more left
_ than is required to moisten the fish. If
| desired a border of cooked slices of potato
_eould be placed round the herrings before
| the liquid is added, or plain boiled potatoes
| should be served with the fish.
Filleted Gurnet and Rice Portugaise
Materials —The fillets of 2 gurnets,
| 1 chopped onion, 1 chopped tomato, a little
_ chopped parsley, a bunch of herbs, a little
| oil, 1 gill of rice (carefully picked over),
1 tablespoonful of vinegar or lemon juice,
| salt and pepper, a little water.
Method.—Fry the onion in a little oil,
add the tomato, parsley and herbs. Place
the fillets of gurnet, preferably small ones,
on this bed of vegetables, and cover with
water and either vinegar or lemon juice.
Season with salt and pepper, and steam the
fish until nearly cooked. Remove the fillets
and stir the rice into the liquid, which
should cover it well. Rearrange the fillets
on the top, cover with a paper and the lid,
72 THE VICTORY COOKERY BOOK
and. cook for 20 minutes. Take the fillets
carefully out, remove the herbs, and lightly
mix the rice with a fork, and then dish up, —
arranging the fillets neatly on the top.
Baked Filleted Whiting with Potatoes