the herrings, and lay thtni in salt and saltpetre
for twenty-four hours. Drain and -wipe them
dry, and hang them in a row by means of a
stick pushed through their ej-es. P^ill an old
cask, open at both ends, with sawdust, put a
red-hot iron in the middle of it, and place the
herrings over the cask, which must be covered
to keep in the smoke. Keei^ the heat as equal
as possible. In about twenty-four hours the
herrings will be ready. Probable cost of
herrings, 9d. per dozen.
Herrings, Smoked, To Prepare.—
Cut ofl: the head and tail from a smoked herring✪ Smoked Herrings,
and remove the bones. Cut the fish into slicoB
about half an inch in thickness, and let them
HER
(316)
HOG
soak in salad-oil for five oi- six hours. Drain
them, i)ut them into a dish, pour fresh oil over
them, and serve. Probable cost, l^d. each.
Sufficient, one or two for each person.
Herrings, Soft Roes of, Baked.—
Take the soft roes out of six or eight newly-
boiled fresh herrings, sprinkle them over with
a little pepper and salt, grated bread-crumbs, and
finely-minced paraley. Put them into a dish,
place little lumps of butter here and there over
them, and bake in a hot oven. Squeeze the
juice of a lemon✪ Baked Soft Roes of Herrings over them before serving, and
send to table as hot as possible. A little parsley
and butter may he sent to table with them.
Time, a quarter of an hour to bake. Probable
cost, 4d. Sufficient for two or three persons.
Hessian Soup. — ^Take half an ox's head,
clean and rub it well with salt, and let it soal»
in lukewarm water for four or five houi's. Put
it into a large stewpan with six quarts of water,
and let it simmer until tender, then take it out ;
when the broth is cool, remove the fat, return
the broth to the saucepan, and put with it a pint
of soaked split peas, six carrots, six onions, three
turnips, a tea-spoonful of bruised celery-seed,
tied in muslin, a bunch of savoury herbs, and a
blade of mace. Simmer again without the ox's
head until the vegetables are tender. Press
them through a colander and afterwards through
a sieve. Put the pulp into the soup, add salt
and Jamaica pepper to taste, and a lunip of
sugar✪ Hessian Soup. Let it boil up once more and serve. It
should be as tliick as ordinary pea-soup. Time,
four hours. Probable cost, lOd. per quart.
Sufficient for twelve or fourteen persons.
Hessian Soup and Ragout.— Prepare
the soup as in the last recii:)e. Cut the nicest
parts of the ox head into small neat pieces, and
put them into a stew^jan with a pint of the soup.
Add three dessert- spoonfuls of ketchup, a mus-
tard-spoonful of mixed mustard, and a glass of
port or claret✪ Hessian Soup and Ragout. Let all boil together for three
or four minutes, and serve as hot as possible,
with toasted sippets round the dish. Time,
half an hour, exclusive of the time required for
making the soup. Sufficient for five or six
persons.
Page 721 · 5 recipe records on this page
Presented as published in 1892. 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
the herrings, and lay them in salt and saltpetre for twenty-four hours. Drain and -wipe them dry, and hang them in a row by means of a stick pushed through their eyes. Fill an old cask, open at both ends, with sawdust, put a red-hot iron in the middle of it, and place the herrings over the cask, which must be covered to keep in the smoke. Keei^ the heat as equal as possible. In about twenty-four hours the herrings will be ready. Probable cost of herrings, 9d. per dozen.
Herrings, Smoked, To Prepare.—
Cut ofl: the head and tail from a smoked herring, and remove the bones. Cut the fish into slicoB about half an inch in thickness, and let them
HER
(316)
HOG
soak in salad-oil for five or six hours. Drain them, put them into a dish, pour fresh oil over them, and serve. Probable cost, l^d. each. Sufficient, one or two for each person.
Herrings, Soft Roes of, Baked.—
Take the soft roes out of six or eight newlyboiled fresh herrings, sprinkle them over with a little pepper and salt, grated bread-crumbs, and finely-minced paraley. Put them into a dish, place little lumps of butter here and there over them, and bake in a hot oven. Squeeze the juice of a lemon over them before serving, and send to table as hot as possible. A little parsley and butter may he sent to table with them. Time, a quarter of an hour to bake. Probable cost, 4d. Sufficient for two or three persons.
Hessian Soup. — ^Take half an ox's head, clean and rub it well with salt, and let it soal» in lukewarm water for four or five houi's. Put it into a large stewpan with six quarts of water, and let it simmer until tender, then take it out ; when the broth is cool, remove the fat, return the broth to the saucepan, and put with it a pint of soaked split peas, six carrots, six onions, three turnips, a tea-spoonful of bruised celery-seed, tied in muslin, a bunch of savoury herbs, and a blade of mace. Simmer again without the ox's head until the vegetables are tender. Press them through a colander and afterwards through a sieve. Put the pulp into the soup, add salt and Jamaica pepper to taste, and a lunip of sugar. Let it boil up once more and serve. It should be as tliick as ordinary pea-soup. Time, four hours. Probable cost, lOd. per quart. Sufficient for twelve or fourteen persons.
Hessian Soup and Ragout.— Prepare
the soup as in the last recii:)e. Cut the nicest parts of the ox head into small neat pieces, and put them into a stew^jan with a pint of the soup. Add three dessert- spoonfuls of ketchup, a mustard-spoonful of mixed mustard, and a glass of port or claret. Let all boil together for three or four minutes, and serve as hot as possible, with toasted sippets round the dish. Time, half an hour, exclusive of the time required for making the soup. Sufficient for five or six persons.
Records on this page
Smoked HerringsBaked Soft Roes of HerringsHessian SoupHessian StewHessian Soup and Ragout