European and American cuisine

Fresh Herring Farci. — Remove heads and tails from 6 fresh herrings, split through the back, remove the spine and bones, wash and wipe dry ; then spread out on a clean napkin, season with 1 even tablespoonful salt, lay the milt over them, if there be any ; let lie until the following forcemeat is prepared : Place a small saucepan with 1 tablespoonful butter over the fire, add 2 tablespoonfuls fine-chopped onion, cook 3 minutes; then add 2 tablespoonfuls fine-chopped mushrooms, cook for a few minutes ; add 1 tablespoonful flour, stir 2 minutes ; then add 1 cup of white broth, 4 tablespoonfuls white wine, stir and cook 6 minutes ; remove from fire, add 1 teaspoonful fine-chopped parsley, ½ even teaspoonful pepper, 1 even teaspoonful salt ; when cold, mix it with ⅛ pound of sausage meat, 2 tablespoonfuls grated bread crumbs, and 1 egg. Spread over the inside of each fish 1 tablespoonful of this, and lay each one together again into its natural form. Spread a thin layer of the same forcemeat over the top of each. Mix in a soupplate the yolks of 3 eggs with 1 ounce melted butter and ½ teaspoonful salt ; dip the fish into the egg, then roll in fresh grated bread crumbs; lay in a &ERBIKG. 167 shallow tin pan, and bake in a hot oven to a delicate brown about 20 minutes. Serve with tomato sauce. Fresh mackerel may be prepared in the same way. Fresh Herring^ Fried. — Clean, wash, and dry the fish, cut o& the fins and tails, sprinkle with salt, pepper, and lemon juice, and set aside for 1 hour. Shortly before serying, wipe dry and dredge with flour. Dip first into beaten egg, then in fine bread crumbs or powdered crackers, and fry On both sides light brown in hot lard or drippings. Fry the roes in the same way. Serve with anchovy or tomato sauce, and garnish with fried parsley. Or fill herrings with bread filling, sew them up, dip into beaten egg and fine bread crumbs, and then fry in lard or pork. Another way is to season the fish with salt, roll in flour, and fry in larding pork or lard. Salt Herring^ Fried. — Remove the skins and bones of several well-soaked herrings, cut off heads and tails, and cut each one into two pieces. Dry and dredge with flour, dip into beaten egg, then into fine bread crumbs, and fry in hot lard nice and brown. Or dip the pieces into a batter and then fry. Salt Herring) Broiled. — Soak the herrings for 24 hours, changing the water 3 times during that time. Then take out, wipe very dry, and wrap each in a thickly buttered paper. Lay on a hot broiler and broil 5 minutes on each side. In serving, remove paper, lay on a warm dish, pour some melted butter over, or lay a piece of butter on each. Fresh herring and mackerel may be dressed in the same way. Herring Salad. — See my book Desserts and Salads, recipe 899. Herring with Mayonnaise. — Rub the yolks of 2 hard-boiled eggs fine, mix by degrees with ¾ cupful oil, and stir until white and creamlike; add 1 tablespoonful vinegar, ¾ cup thick, sour cream, ½ teaspoonful salt, and 1 of sugar; Take 8 herrings which have previously been soaked 24 hours in cold water ; remove the