Herring

Ingredients

• a little butter
• chopped parsley
• vinegar, or lemon juice

Method

1. 1

   Roast herring on a gridiron and serve with butter, parsley, and vinegar or lemon juice.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 31. The excerpt below is the record exactly as published.

HERRINGS. HARE (JUGGED). Ingredients. t Hare. J teaspoonrul of Black Pepper, A few Siveet Heibs. A strip of Lemon.Peel. 2 Onions. Thiclcening of Butter and Flour. 4 Cloves. atablespoonfulsof Mushroom Ketcliup. 6 Whole Allspice. i pint of Port or other dark Wine. Skin and wash the hare nicely ; cut it up into joints, not too large ; dredge with flour, and fry in butter a nice brown ; then put into a stewing-pan with the herbs, onions, cloves, allspice, pepper, and lemon-peel j cover with hot water, and when it boils carefully remove all the scum, and let it simmer gently till tender (which will be in about one hour and three-quarters if the hare is old). Then take out the pieces of hare, thicken the gravy with flour and butter, add the ketchup and port wine, let it boil ten minutes ; strain through a sieve on the pieces of hare. Let it simmer for two minutes, so as to be nice and warm. A few forcemeat balls {see Forcemeat Recipe) stewed in the gravy ten minutes before dishing, is an improve- ment. Serve with quince or red currant jelly. 90 HARICOT— HASH OF COLD MUTTON OR BEEF [H HARICOT. (Cape name, " Huspot") Ingredients. 4 lb. of Shoulder, or best end 4 Carrots. of Neck of Mutton. Some Sugar Loaf Cabbage. I Onion. About a cup of Green Peas. 3 or 4 Potatoes. Some Salt and Cayenne I^per. Put the mutton in a flat stewing-pot, let it fry a pale brown (but do not cook enough for eating) with the onion cut in slices; then cover the meat with layers of the vegetables cut in slices ; add a cup of water. Cover the pot, and let it stew gently for two or three hours. This is a delicious dish. HASH OF COLD MUTTON OR BEEF. (A cheap gravy for hashes, etc.) Ingredients. Bones and Trimmings of a cold joint i Fried Onion. intended for hashing. i Carrot, i teaFpoonful of Salt. i oz. Butter. J teaspoonful of Whole Pepper, Flour, for thickening. \ teaspoonful of Allspice, Sufficient Waier to cover the bones Some savoury Herbs, well. Chop the bones very fine ; put into a stewing-pan with salt, pepper, spices ; cover with boiling water. Let the whole simmer gently for two hours. Slice and fry onions till a pale brown, and mix with gravy made from the bones ; boil a little while, strain, and put back into the saucepan. Thicken with a little flour rubbed in butter, or a little plain browned flour, a pinch of brown sugar, and some tomato sauce. Let it all boil well. Lastly put in your nicely cut-up meat, taking care that it never boils, or it immediately becomes hard. Serve with toast round the dish, or fried sippets, A little cayenne pepper is very nice in hashes. Time for gravy, about two or more hours. H] rJEATHERTON— HERRINGS— HONEY CAKE. HEATHERTON. {Or " Friar's Chicken.") One pint of water, one ounce of butter — let this boil. Cut upr a chicken, set it to stew in the liquor for an hour. Take the chicken out of the stock, and keep warm in a hot dish. Flavour the stock with a dash of nutmeg, some white pepper, a blade of mace, and a little lemon ; let it boil up, remove from the fire. Whisk up two or three eggs, stir into the mixture (after removing the mace) as you would custard, let it thicken, ^«^ noi i>oi/, pour over the chicken, etc., and serve hot. Fish, or any tender veal or Iamb, may be done this way. HERR/NGS. (Cape " Harders." Mrs. Fleming.) Roast on a gridiron ; serve with a little butter, chopped parsley, vinegar, or lemon juice

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