Grilled Herrings

Ingredients

• 4 herrings
• 1 oz. margarine

Method

1. 1

   Clean and bone 4 herrings, or they may be left unboned.

2. 2

   Grease a tin by melting 1 oz. margarine in it.

3. 3

   Dip the outside of the herrings into the fat and toast them, greased side uppermost, for a short time.

4. 4

   Turn them quickly and continue toasting them until done (about 6 or 8 minutes altogether).

5. 5

   When turned the herrings should be basted with the liquor and just at the end, if parsley is sprinkled over the herrings and they are basted once more, they will be very tasty.

6. 6

   To cook in the oven, melt the margarine in a baking tin, lay the herrings in, and baste them with fat.

7. 7

   Bake for 10-15 minutes.

8. 8

   Sprinkle with chopped parsley before serving.

Nutrition per serving

As published

This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 5. The excerpt below is the record exactly as published.

1 oz. margarine 4 |b. onions 1 oz. flour 4 /b. carrots 4 pt. milk Outside stalks of celery, if possible 2 oz. cheese 14 pt. water (use the potato water) 1. Cut up the vegetables. Fry them lightly in the margarine. . Add enough of 14 pt. of water to cover, and cook until tender. . Beat the thick vegetable mixture. Add the remaining water and make up the liquid to 13 pt. if it has boiled away. . Cream the flour with the milk, add to soup and stir until it boils. Boil 10 minutes. . Add grated cheese, pepper and salt and serve. ar Ot Pow . Chopped parsley or shredded lettuce can be added just before serving. SEE PAGE FORTY-SIX 23 WEEK MENU FOR WEDNESDAY HIGH TEA OR SUPPER 24 FOR SHOPPING LIST *9 WEEK RECIPES FOR WEDNESDAY y BEEF COLLOPS 1 lb. minced beef (raw) 4 oz. onion 1 oz. dripping 1 oz. flour Pepper and salt Parsley 4 pt. water 2 slices bread toasted 1. Cut the onion into thin slices and fry in the dripping to a nice brown colour. 2. Add the flour and then the minced meat. Stir over heat for a few minutes. Add water and simmer. ¥ 3. Cook very gently for about 30 minutes. Stir occasionally, and add more water if necessary. 4. Season well. Serve on toast cut into pieces and garnish with thin strips of toast. POTATOES—3 /b. steamed in the skins 1. Scrub potatoes and cut a ribbon of peel from each. Steam for about 40 minutes over the boiling rice. BOILED RICE AND TREACLE 4 Ib. rice 1. Put the washed rice into a greased basin. Cover with water, 2. Tie a cloth over the basin and drop it into boiling water—the water must cover the basin. Cook for 1$ hours. 3. When cooked the rice should turn out like a mould. Serve treacle with it. > GRILLED HERRINGS 1. Clean and bone 4 herrings

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