Fresh Herring’s (Baked)

Ingredients

• 4 fresh Herrings.
• 2ozs. Butter.
• Glass of Claret.
• French Mustard.
• Clove of Garlic.
• Chopped Parsley.
• and Tarragon.

Method

1. 1

   Clean and wipe the herrings, cut some slantwise incisions in either side, and rub over both sides with the French mustard (or English mustard mixed with tarragon vinegar), into which you have scraped a clove of garlic and a little chopped parsley and tarragon.

2. 2

   Bake in the oven, with the butter broken over them and a glass of claret poured over, for 10 minutes; then turn the fish, baste, and bake again for another 10 minutes.

3. 3

   If possible serve in the dish they are baked in.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 11. The excerpt below is the record exactly as published.

Fresh Herring’s (Baked). 4 fresh Herrings. 2ozs. Butter. Glass of Claret. French Mustard. Clove of Garlic. Chopped Parsley and Tarragon. Clean and wipe the herrings, cut some slantwise incisions in either side, and rub over both sides with the French mustard (or English mustard mixed with tarragon vinegar), into which you have scraped a clove of garlic and a little chopped parsley and tar- ragon. Bake in the oven, with the butter broken over them and a glass of claret poured over, for io minutes; then turn the fish, baste, and bake again for another io minutes. If possible serve in the dish they are baked in. 19 Mrs. Silk. IN AID OF THE FUND FOR THE REMOVAL OF Fish Pie. 5 lb. Flour. 2ozs. Butter, i small filleted fish, i yolk of Egg. i gill Milk. Pepper and Salt. A squeeze of Lemon Juice. A little Cold Water. Rub the flour through a sieve into a basin; put the butter amongst it in lumps ; and a squeeze of lemon juice. Make a hole in the centre, and pour in a little water by degrees; mix round gently, take out and put on a board. Roll and fold four times for puff pastry, then cut in two pieces or slices, and put one inside a wetted pie-dish to line it. Scrape the fish and cut it up in small pieces. Place it on the pastry. Beat up the yolk with the milk, put pepper and salt on the fish and a squeeze of lemon juice. Then pour over the egg and milk, ornament with strips of pastry, egg the pastry and cook in the oven till done; serve hot or cold. If the latter, then serve with fresh salad or water cress. Mrs. Bell. Fish Pudding’. ilb. cooked Fish, ilb. boiled Potatoes. ioz. Butter. 2 Eggs. Salt and Pepper. Melt the butter, stir in the chopped fish and mashed potatoes, and bind with beaten egg. Grease a tin, and put mixture on in the shape of a fish; brush over with beaten egg, sprinkle with crumbs, and bake half an hour. A most delicious way for using cooked fish. 20 KING’S COLLEGE HOSPITAL. TO SOUTH LONDON. Fish Souffle. Take the remains of any cold fish, mix with it a little mashed potato and two well-beaten eggs, with suffi- cient milk to make the mixture as thin as batter; pour into a well-oiled mould and steam for half an hour. Miss C. Clf.ments. Gateau de Poisson. Heat a gill of good fish stock, stir in ioz. of butter, and 2ozs. of breadcrumbs, and when it boils add 8ozs. of minced cooked fish, a teaspoonful of chopped parsley, salt and pepper to taste, and twP whole eggs. Mix all thoroughly, and steam it an hour in a buttered plain mould. Serve it turned out, with a little butter sauce poured round it, to which should be added a teaspoonful of essence of an- chovies, a squeeze of lemon juice, a tablespoonful of cream, and the yolk of an egg. Mrs. H. W Price. German Stewed Fish. Put on in a stewpan about a cup of water, an onion sliced, a little chopped parsley; when it boils, put in the fish, a piece of butter, pepper, and salt. Let it stew gently until done; then thicken with a little flour in half a cup of milk and some chopped parsley.

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