Curried Fresh Herrings

Ingredients

• ten large Fresh Herrings
• Slice an onion
• 2 table-spoonfuls of curry-powder
• 1 pinch of chopped parsley
• one bay-leaf
• 1 pinch of salt
• 2 wineglassfuls of white wine
• a little fish broth

Method

1. 1

   Clean the herrings and blanch the roes.

2. 2

   Fry the onion in butter, add curry powder, parsley, bay-leaf, salt, white wine, and fish broth.

3. 3

   Place the herrings in the stewpan, cover with liquid, boil briefly, then let sit off the fire for ten minutes.

4. 4

   Serve with the roes and thickened sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 101. The excerpt below is the record exactly as published.

Curried Fresh Herrings. — Select ten large Fresh Herrings, drawing and cleaning them ; wash the soft roes and blanch them in water made acid with a little vinegar or lemon-juice. Slice an onion and fry it in butter in a flat stewpan ; sprinkle over 2 table-spoonfuls of curry-powder, stir it over the fire for two or three minutes, then put in 1 pinch of chopped parsley, one bay-leaf, 1 pinch of salt, 2 wineglassfuls of white wine, and a little fish broth

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