Fresh Herring Farci
From European and American cuisine, 1914
Serves 2
Fresh mackerel can be prepared similarly.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 111. The excerpt below is the record exactly as published.
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 fiour, stir 2 minutes ; then add 1 cup of white broth, 4 tablespoon- fuls white wine, stir and cook 6 minutes ; remove from fire, add 1 teaspoonful fine-chopped parsley, Vt even teaspoonful pepper, 1 even teaspoonful salt ; when cold, mix it with Vg pound of sausage meat, 2 tablespoonfuls grated bread crumbs, and 1 egg
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