Fresh Herrings

Ingredients

• two herrings
• pepper
• salt
• a little pounded mace
• small bits of butter
• flour

Method

1. 1

   Scale and clean the fish with the utmost nicety, split them quite open, and wash the insides with particular care; dry them well in a cloth, take off the heads and tails, and remove the backbones; rub the insides with pepper, salt, and a little pounded mace; stick small bits of butter on them, and skewer two of the fish together as flat as possible, with the skin of both outside; flour, and broil or fry them of a fine brown, and serve them with melted butter mixed with a teaspoonful or more of mustard, some salt, and a little vinegar or lemon-juice.

Nutrition per serving

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 93. The excerpt below is the record exactly as published.

fresh herrings, and codlings, may all be dressed by this receipt, the time only being varied according to the size of the fish. BAKED HADDOCKS After they have been cleaned, dry them thoroughly, then bake them, as directed in the common receipt for pike, or fill them with oyster forcemeat, or with Ho. 1 of Chapter VIII., if more convenient, and proceed as for baked mackerel. 20 to 30 minutes ; longer if very large. TO FRY HADDOCKS Follow the directions given for fillets of whitings; or, should a more simple method be preferred, clean and dry the fish well, cut off the heads and tails, take out the backbones, cut each fish in three, egg and crumb them, fry them in boiling lard a fine golden brown, and serve them, well drained and dried, with the same sauces as boiled haddocks. \ 74 MODERN COOKERY. [chap. II. TO DRESS FINNAN HADDOCKS. These are slightly salted and dried. They are excellent eating, if gently heated through upon the gridiron without being hardened ; and are served usually at the breakfast or supper table ; a feather dipped in oil may be passed over them before they are laid to the fire. TO BOIL GURNARDS. ( With directions for dressing them in other ways.') It is more usual to fill gurnards with forcemeat, and to bake them, or to have the flesh raised from the bones and dressed in fillets, than to serve them simply boiled ; they may, however, be cooked in any of the modes directed for mackerel,* rather more time being allowed for them, as they are much firmer- fleshed, thicker in the bodies, and generally of larger size altogether. Cut off all the fins, take out the gills, and empty and cleanse them like other fish, washing the insides well ; put them into hot water ready salted and skimmed, and boil them gently from twenty minutes to half an hour ; serve them with anchovy sauce, or with parsley and butter rendered acid with chili vinegar, lemon-juice, or caper-pickle. Gurnard. FRESH HERRINGS. ( Farleigh Receipt.) In season from May to October. Scale and clean the fish with the utmost nicety, split them quite open, and wash the insides with particular care; dry them well in a cloth, take off the heads and tails, and remove the backbones ; rub the insides with pepper, salt, and a little pounded mace ; stick small bits of butter on them, and skewer two of the fish together as flat as possible, with the skin of both outside; flour

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