Herring Pie

Ingredients

• Three Herrings
• One blade of Mace, ground
• One Apple
• One Onion
• Pepper
• Salt
• One teaspoonful of chopped Parsley
• Half gill of Water or Fish Liquor
• Half ounce of Fat or Butter

Method

1. 1

   Combine ingredients and prepare as a pie.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 36. The excerpt below is the record exactly as published.

pepper and salt. When well pounded and mixed put into a pudding-basin and boil or steam for one hour. Serve with egg sauce. Fried Fish in Batter. Ingredients. Four ounces of Flour. One gill of tepid Water. One tablespoonful of Salad Oil. Salt. The Whites of two Eggs. (These may be left out.) Put the flour into a large basin, with half a saltspoonful of salt, stir in gradually the salad oil and tepid water. One ounce of butter or fat will do instead of oil, if more convenient, but it must be melted before it is added to the flour. Beat the whites of egg to a stiff froth and stir them into the flour very lightly. In winter, clean snow can be used instead of the whites of eggs. All batter is the better for standing before it is used ; but if you make it without any egg, it must stand about four hours. Take the fish you are going to fry off the bones, and cut it up into nice- sized pieces ; dip them into the batter, taking them in and out With a skewer, and fry them in boiling fat. Mind, the fat must be hell strained after this, as pieces of the batter will be sure to Stick tD Whatever is next fried in it. 19 Fish Omelet. Ingredients. Dried Haddock. One dessertspoonful of grated Cheese (Parmesan). Cayenne, Salt, Nutmeg. Three Eggs. One ounce of Butter. Break the eggs, separating the yolks and whites, sprinkle into the yolks a little salt, cayenne, nutmeg, and the cheese ; stir all together. Take a good tablespoonful of cooked dried haddock, and cut it up into small pieces. Add a pinch of salt to the whites of egg, and whip to a stiff froth. Stir the whipped whites very lightly to the yolks, etc. Melt one ounce of butter in an omelet pan, pour in the eggs, let them just set a little, then put ia tthe fish, and stir all together till the omelet is cooked, turn it towards the handle of the pan, and with the spoon turn it over for a moment, and then turn it out on to a hot dish. Fish Cakes. Ingredients. One pound of Fish. Half pound of Potato. One ounce of Butter. Two Eggs. Pepper and Salt. One tablespoonful of Milk. Boil the fish as shown in the “ Boiled Fish ” recipe, or use up any remains of cold fish for this purpose. Cold potatoes may also be used instead of boiling fresh ones; put the potatoes through a wire sieve. Put the butter and milk into a stewpan ; when hot add the potato, the pieces of fish broken up small, the yolk of one egg ; salt and cayenne pepper. Make the mixture up into balls of one tablespoonful each, flatten them into cakes, brush them over with egg, cover with bread-crumbs, and fry in hot fat. This mixture may be made into a fish pudding. Grease a flat tin, and shape the mixture as much like a fish as possible, brush it over with egg, and bake for a quarter of an hour. C 2 20 Fish and Potato Salad. Ingredients. A tablespoonful of mashed Potatoes. A tablespoonful of Milk. Two tablespoonfuls of Salad Oil. One tablespoonful of Vinegar. Dessertspoonful of Mustard ready made. Pepper and Salt ; a little Sugar. Cold Fish. Salad as in season. Mash the potatoes while they are warm, and stir to them the oil, vinegar, mustard, pepper, salt, sugar and milk ; mix well and stir to a smooth dressing. Well wash the salad, lettuce, etc., according to the season, shake the water well off the leaves and dry lightly in a clean cloth. Then tear up the leaves lightly with your hands — salad should not be cut up — put this on a dish, break up any pieces of cold cooked fish you may have and put on the salad, pouring the dressing of potato, oil, etc., over it all. Fricassee (White). Ingredients. One pound Fish. Half pint Water. Quarter pint Milk. Mace, Nutmeg, sweet Herbs. One ounce Butter, one ounce Flour. A few drops of Lemon Juice. Put the butter and flour into a stew-pan and mix well together. When well mixed pour in the milk, stir well, let it boil till the flour is cooked (about ten minutes). Fillet the fish, and put the bones into half a pint of water, with a blade of mace, a bunch of sweet herbs, a little nutmeg, and a pinch of fait. When this has boiled for half an hour, strain it, and stir it into the milk. Put the fish into this sauce, and let it cook for fifteen minutes. Just before serving add a few drops of lemon juice. Fricassee (Brown). Ingredients. One ounce Flour. One pound Fish. One ounce Butter or Fat. Pepper, Salt, bunch of sweet Herbs. Blade of Mace, teaspoonful of Lemon Juice. One Onion. Half pint of Fish Stock or Water. 21 Cut up the fish, and roll each piece in a little flour, and fry it a nice brown. Fry one ounce flour in one ounce butter or fat, and stir in a little pepper, ground mace, one onion chopped up, a small bunch of herbs, and a little salt. When this has all fried a good brown, add half pint of fish stock, or water, and stir all together till the flour thickens and is cooked ; then strain it, add a teaspoonful of lemon juice or vinegar. Put the pieces of fried fish into this sauce, make all hot together, and serve. Fried Plaice. Ingredients. One Plaice. - One Egg. Bread-crumbs. Fat for frying. Wash and dry the fish, cut it up into slices or fillets. Dry the pieces with a little flour, mixed with a little pepper and salt, break an egg on to a plate, brush the fish over well with the egg, shake it in some bread-crumbs, press them firmly on with the palm of the hand. Put the pieces of fish into a stewpan of hot fat — they must not touch each other in the fat ; when fried brown, take each piece out carefully on to some kitchen paper to drain. Dish in a circle, with fried parsley in the centre. Haddock Stuffed and Baked. Ingredients. One Haddock. Two tablespoonfuls of Bread-crumbs. One dessertspoonful of chopped Parsley. One teaspoonful of chopped Herbs. Pepper and Salt. Two ounces of Suet. One Egg. Two ounces of Fat. Wash the fish clean and dry it in a cloth. Mix two table- spoonfuls of bread-crumbs with the chopped herbs and parsley ; add pepper and salt to taste, and two ounces of chopped suet. Stuff the stomach of the fish with this mixture, and sew it up. Egg and bread-crumb the fish, and truss it in the shape of the letter S. Put it on a greased tin and bake it for half an hour, basting it frequently with dripping. Before serving, take out the cotton which sewed the fish. 22 Herring Pie. Ingredients, Three Herrings. One blade of Mace, ground. One Apple. One Onion. l’epper and Salt. One teaspoonful of chopped Parsley. Half gill of Water or Fish Liquor. Half ounce of Fat or Butter

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