Boiled Fresh Herrings with Mustard Sauce

Ingredients

• half-a-dozen large fine Herrings
• 1 handful of salt
• 2qts. of water
• 1 pint of vinegar
• Jib. of butter
• mustard
• pepper

Method

1. 1

   Clean the herrings and soak them in cold water.

2. 2

   In another pan, mix salt and fresh water, then drain the herrings and place them in a saucepan with water, vinegar, and salt.

3. 3

   Boil gently, skimming the liquor.

4. 4

   Prepare a sauce with minced anchovy, melted butter, vinegar, and an egg.

5. 5

   Serve with boiled fennel as garnish.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 99. The excerpt below is the record exactly as published.

Boiled Fresh Herrings with Mustard Sauce. — Choose half-a-dozen large fine Herrings, clean, and throw them into a pan of cold water. Put into another pan 1 handful of salt, pour fresh water upon it, drain the Herrings from the first water, and throw them into this. Put 2qts. of water in a saucepan with 1 pint of vinegar and 2oz. of salt ; boil the Herrings in this, without letting them boil too fast, or they are apt to break, skimming the liquor from time to time. Fig. 953. Boiled Fresh Herrings with Mustard Sauce. Wash, bone, and mince an anchovy ; melt Jib. of butter, with a little vinegar and water, and a small dust of flour ; put in the anchovy, and stir it about ; next put in an egg and shake it, so as to be well mixed ; then take up the Herrings. Boil some fennel for garnish ; lay some of this upon the Herrings, and on the sides of the dish ; finish the sauce by adding mustard and squeezing in the juice of a lemon, and serve hot in a sauceboat. See Fig. 953. Broiled Fresh Herrings. — (1) Select eight or ten Fresh Herrings, scrape, clean, and wash them. Dredge salt and flour over the fish, put them in a frying-pan with a little oil, and broil over a slow fire, turning them when one side is done. They will take about seven or eight minutes to cook ; then arrange them on a hot dish, and serve with butter sauce, with a little mustard mixed in, in a sauceboat. (2) Select the required quantity of Fresh Herrings, cut off the heads, and thoroughly clean them ; make three incisions on each side, dip them in flour, and broil over a moderate fire, turning so as to do both sides equally. When they are cooked, dust a little salt over them, arrange on a folded napkin on a dish, and garnish with parsley. Put 1 breakfast-cupful of warmed butter in a saucepan with 2 table-spoonfuls of mus- tard, 2oz. of butter, and a little pepper

Cook this with the app: pantry check, scaling, and the assistant.