Fresh-Herring Balls

Ingredients

• three Herrings
• an equal quantity of the pulp of baked potatoes
• sufficient warmed butter or cream
• dip them in egg
• then in breadcrumbs

Method

1. 1

   Remove the skin from the herrings, pick off the flesh, and mix with baked potato pulp.

2. 2

   Add warmed butter or cream to form a paste, shape into balls, dip in egg and breadcrumbs, and fry in boiling fat until browned.

3. 3

   Drain and serve.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 100. The excerpt below is the record exactly as published.

the Herrings in milk to steep for two hours, then clean, dry, and flour them ; place them on a hot girdiron over a clear fire, and broil. They will only take a few minutes to cook, and must be served hot, with butter and mustard. Broiled Fresh Herrings a la Maitre d’Hotel. — Cut the Herrings down the belly and take out the insides and bones ; pour over a little olive oil, sprinkle well with finely-chopped parsley, and let them remain for about an hour. Put them on a gridiron over a clear fire and broil until done. Place them on a dish, with a few lumps of cold maitre-d’hotel butter spread over, and serve. Broiled Fresh Herrings with Mustard Sauce. — Select the required quantity of Herrings with soft roes, cut off the heads, and clean them, but do not open them ; dip them both sides in salad-oil, sprinkle pepper and salt over, and let them remain for an hour. Arrange the fish on a gridiron, stand it over a clear slow fire, and broil for about fifteen minutes, turning often till they are done. Mix 1 teaspoonful of mus- tard and 2 table-spoonfuls of flour with cold water ; when quite smooth, pour in 1 breakfast-cupful of white stock ; turn this into a saucepan and stir it over the fire till thick and boiling, then put in loz. of butter, 1 teaspoonful of finely- chopped parsley, and pepper and salt to taste. Arrange the Herrings on a hot dish, and when the butter is dissolved (the sauce should not boil again) pour it over the fish, and serve. For details respecting Culinary Processes, Utensils , Sauces, dec., referred to, see under their special heads. 762 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Herrings — continued. 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. Put the Herrings side by side in the stewpan (there should be enough liquid to cover them), boil for two or three minutes, then move the stewpan to the side of the fire, put on the lid, and let it remain for ten minutes. Take out the Herrings with a skimmer, and arrange them with the roes on a hot dish ; thicken the sauce with a liaison of yolks of eggs, pass it through a conical strainer over the fish, and serve. Fresh-Herring Balls. — Remove the skin from three Her- rings by parboiling them, pick oft' all the flesh from the bones, and mix it up with an equal quantity of the pulp of baked potatoes. Add sufficient warmed butter or cream to form the whole into a paste, shape it into balls, dip them in egg and then in breadcrumbs

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