Herring Olives with Rice

Ingredients

• Some herring fillets
• 1 oz, finely chopped onion
• half-tablespoonful of salad oil
• 1 gill of rice
• 4 pint of fish stock
• tomato sauce

Method

1. 1

   Fry onion in salad oil, add rice and stir to coat.

2. 2

   Add fish stock, season, and place herring olives in liquid.

3. 3

   Bring to boil, cover, and simmer for 20 to 25 minutes.

4. 4

   Serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 17. The excerpt below is the record exactly as published.

1 gill of rice, 1 chopped tomato, mayonnaise sauce (see p. 47). Method.—Fillet the fresh herrings, reserve — the bones. Season, and add a little chopped onion and parsley, roll up and tie with string. Boil for each herring 1 table-— spoonful of vinegar and an equal quantity — of water; season, add the peppercorns and — a little allspice, and pour over the herrings, © and cook slowly until done. Let them cool in the liquor. Make a stock with the fish” bones. Fry 1 oz. of chopped onion in the’ oil, then add the rice (which has been heated — in the oil), tomato, and, if possible, a few sprigs of saffron. Cover with one and a half times as much stock, well seasoned, close the pan as tightly as possible, and cook for 20 minutes. When done add the liquor in FISH 65 ' which the herrings were boiled. Toss, and allow to cool. Make a border of the rice, _place the herrings in the centre, and serve with a mayonnaise sauce. | Soused Herrings or Mackerel (Hot or Cold) Matervals.—Herrings or mackerel, a few _ slices of onion to each fish, 1 clove, 6 pepper- corns, 2 allspice, a little salt, vinegar and water. Method.—Place the cleaned fish in a dish | with the onion, clove, peppercorns, allspice and salt, and then to half the height of the fish add half vinegar and water. Cover with a paper, and bake in a moderate oven for from 15 to 80 minutes. Herring Olives Ragout Materials.—1 pickled herring filleted (2), a little bread stuffing, 1 oz. carrot, 1 oz. onion, 1 tablespoonful of oil, 4 pint of water, 1 dozen small potatoes (alive size), a little salt and spice, a little chopped parsley. Method.—Soak the herring for 12 hours. It is best to fillet the herring before soaking, otherwise it is liable to go bad in the bone, and if red, a piece of alum the size of a pea * 66 THE VICTORY COOKERY BOOK | of may be added to whiten the fish, but this) should be well washed away before cooking, | by changing the water frequently. Drain) the herring on a cloth, remove all the bones and the skin if desired. The skin holds the’ fish together, so it is preferable to leave it on. | Place the herring fillets with the skin side | upward and the point toward you. Fill the’ centre with bread stuffing, and roll the fillets | up so as to enclose the stuffing. Skewer or tie with string. Cut the carrot and onion into | small pieces, fry lightly in the oil, and when fried, add the water. Cook freely until the | vegetables are nearly done, then add the potatoes ; season lightly with salt anda pinch | of spice, and cook furtheruntil the potatoes are | half cooked. Now place the stuffed fillets of | herring on the top of the ragout of vegetables, cover with a lid and stew till the fillets are | cooked—about 15 minutes. Dish up the fillets, remove the string or skewers, correct. the seasoning and pour the ragout over the fillets. See that the potatoes are all round — the fish. Sprinkle with yore parsley | Herring Olives with Rice Materials.—Some herring fillets (the stuffed | fillets are called olives), 1 oz, finely chopped _ FISH 67 onion, half-tablespoonful of salad oil, 1 gill | of rice, 4 pint of fish stock, tomato sauce

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