Baked Stuffed Herrings

Ingredients

• 4 fresh herrings
• 1 oz. fresh breadcrumbs
• 4 teaspoonful mixed herbs
• 1 teaspoonful chopped parsley
• 4 oz. melted butter
• Egg to mix.
• A little lemon rind, grated.
• Seasoning.

Method

1. 1

   Mix the ingredients for forcemeat stuffing together.

2. 2

   Remove the heads and backbones from the herrings.

3. 3

   Place some stuffing on each fish and roll from tail to head with skin outside.

4. 4

   Place in a fireproof dish and cover with greased paper.

5. 5

   Bake 20 minutes in moderate oven.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 6. The excerpt below is the record exactly as published.

Baked Stuffed Herrings Number 5. Time 20 minutes. Shelf 3rd. 4 fresh herrings. Forcemeat Stuffing. 1 oz. fresh breadcrumbs. A little lemon rind, grated. 4 oz. melted butter. Egg to mix. 4 teaspoonful mixed herbs. Seasoning. I teaspoonful chopped parsley. Method.—Mix the ingredients for forcemeat stuffing together. Remove the heads and backbones from the herrings. Place some stuffing on each fish and roll from tail to head with skin outside. Place in a fireproof dish and cover with greased paper. Bake 20 minutes in moderate oven. FISH 19 To Cook Kippers 1. Grill slowly for 8-10 minutes. Serve with a few small pats of butter on the fish. 2. Pour enough boiling water on the kippers to cover them, and simmer for 5 minutes. Drain very well and serve with a little butter. Baked Mackerel and Tomatoes Number 5. Time 20 minutes. Shelf 3rd. 4 mackerel. 2 ozs. breadcrumbs. 1 lb. tomatoes. 2 ozs. butter. I onion. Method.—1. Split the mackerel and put on a greased baking tin with chopped onion. Bake in moderate oven for 10 minutes. Take out and remove backbone and skin. © 2. Put into a greased pie dish one half of a mackerel, a little butter and breadcrumbs, and a few slices of peeled tomato. Continue to fill up the dish with the ingredients. Bake again in moderate oven for 15 minutes. Roes on Toast + Ib. soft roes. 2-3 ozs. butter. Seasoning. 4 rounds hot buttered toast. Method.—Soak roes in salt and water for 15-20 minutes, drain and toss in flour and seasoning (including cayenne pepper). Melt the butter and get it very hot before adding the roes. Cook very quickly till they are well shrunk, then more gently for 5 or 6 minutes. Dish on hot buttered toast. Soft Roes 4 lb. soft roes. Ege and breadcrumbs. Seasoning. Butter to fry. Method.—Put the roes into cold water with salt and bring to the boil, simmer for 2 or 3 minutes, and strain. ‘Toss in seasoned flour, dip in egg and coat with crumbs, fry in butter for about 5 minutes. 20 FISH Fish Cakes Ib. cooked fish. Ib. cooked sieved potatoes. Ib. cooked rice or macaroni. 2 tablespoonsful thick sauce or I egg. 10Z,.- butter. Seasoning. Egg and breadcrumbs. Method.—F lake or chop the fish finely. Melt the butter, add the other ingredients, season well. ‘Turn the mixture on to a plate, and shape and fry in the same way as croquettes. (See recipe on p. 28.) 1 i : or 4 Fish or Meat Mould 4 Ib. cooked fish or cooked 2 ozs. butter. minced meat. + pint milk, stock, or gravy. + lb. fresh breadcrumbs. Chopped parsley and season- 2 eggs. ing. Method.—Flake the fish finely. Melt the butter, add all other. ingredients. Mix well and season. Place in a well-greased pudding basin or cake tin and cover with greased paper. Steam until set-—about 45 minutes. ‘Turn out and cover with a coating sauce. Cooked sieved potato may be substituted for breadcrumbs. This dish may be made with fresh meat, but will take about 2 hours to cook. Fish Pasty Number 7. Time 30 minutes. Shelf 3rd. 6 ozs. rough puff or flaky 1 teaspoonful chopped parsley

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