Herring Potatoes (Herin^kartoffeln)

Ingredients

• 2 lbs. potatoes boiled in their skins
• i^ pint milk or cream
• 2 oz. butter
• 2 pickled herring's
• I tablespoonful flour
• I teaspoonful chopped onion
• A pinch of pepper

Method

1. 1

   Brown butter and flour slightly, add milk and boil to make a thick sauce.

2. 2

   Add chopped onion and pepper, then add finely chopped pickled herring and sliced potatoes.

3. 3

   Simmer for 5 minutes and serve.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 58. The excerpt below is the record exactly as published.

I tablespoonful flour. I pint stock. A pinch of nutmeg. Throw the sprouts, after removing the outer leaves, into 3 quarts boiling water, with salt and a pinch of carbonate of soda. After bringing up to the boil again, take the sprouts out and drain on a sieve and then on a dry cloth, so that no water remains in them. Brown an oz. of the butter with the flour and sugar, add the stock, chopped onion and parsley, pepper, nutmeg and the remaining butter. Boil up well, then put in the sprouts and allow all to simmer gently for \ hour. Rosenkohl gebaoken. (Baked Brussels Sprouts.) For 6 Persons. Time of Preparation : 2 hours. Ingredients as in last recipe. Boil the sprouts till tender and drain on a sieve. Prepare the sauce similarly and boil down to ^ pint. Beat the yolk of i ^gg and a gill of sour cream well together, thicken with J tea- spoonful flour and add to the sauce. Fill a china mould with the sprouts, pour over them the sauce, sprinkle grated roll and Parmesan cheese on top and bake 15 minutes in a hot oven. For 6 Persons. 4 lbs. cabbage. 4 oz. lard. 2 oz. sugar. I pint water. I potato. Rotkohl. (Red Cabbage.) Time of Preparation : 2 hours. 2 teaspoonsful ground carra- way seed. \ teaspoonsful chopped onion. 2 apples or pears. Vinegar. Salt. Vegetables. 133 Cut the cabbage up finely^ scald it with boiling water, drain off and pour on at once 2 tablespoonsful vinegar. Melt the lard and stir it into the cabbage. Cut the apples or pears into slices and add, with the chopped onion, ground carraway seed and salt Pour over J pint water and simmer for i^ to 2 hours. Then add the sugar and a grated raw potato and serve. Bayrisoh Kraut. Prepared in the same way as Rotkohl, but with Weisskohl (whiteheart cabbage) or a mixture of the red and white cabbage. Gekochte Kartoffeln in verschiedenen Saucen* {Bailed Potatoes with Various Sauces.) The sauce for a potato dish should be made somewhat thinner than usual as the potatoes thicken it. jf Boil the potatoes in their skins, cut them into slices, place, still warm, in any of the following sauces : Pars- ley, Bechamel, Onion, Mustard, or Fricassee, for a few minutes and then serve. Reckon i^ pint of sauce to every 2 lbs. of potatoes. (Potatoes Boiled in Stock.) For 6 Persons. Time of Preparation : i\ hour. 3 lbs. peeled potatoes. 2 sliced onions. Some peppercorns. i^ pint stock. I tablespoonful chopped parsley. I teaspoonful carraway seed. 1 34 Gemiise. Peel and wash the potatoes, cut into quarters, and parboil. Then strain off the water and finish boiling in the stock, which has been previously well boiled with the onions, peppercorns and carraway seed. Just before serving, add the chopped parsley. BriihkaFtoffeln mit Tomaten. For 6 Persons. Time of Preparation : i hour. 3 lbs. potatoes. 3 oz. butter. 3 oz. onions. Sa i} pint stock. i|^ lb. tomatoes. I tablespoonful parsley, t. Peel the potatoes and cut up into pieces lengthwise. Parboil in water with salt, then drain off and finish boiling in the stock. Melt the butter and stew the tomatoes and onions in it. Rub through a sieve and add to the potatoes. On serving, sprinkle over with parsley. Braone Petersilienkartoffehi. (Potatoes, Browned, with Parsley.) For 6 Persons. Time of Preparation : i\ hour. 2 lbs. potatoes. I oz. butter, f pint cream. A pinch of pepper. I tablespoonful flour. I ,, chopped parsley. \ teaspoonful Meat Extract. Peel and slice the potatoes. Boil them and then drain well. Stir the Meat Extract, flour and pepper into the cream and pour over the potatoes. Add the butter and some salt and boil for 3 minutes. Vegetables. 135 Stir in the chopped parsley and serve with cutlets, chops, rissoles, etc. Kartoffeln mit Tomatensauce. (Potatoes with Tomato Sauce.) For 6 Persons. Time of Preparation : \\ hour. i^ lb. potatoes. I quart stock. 3 oz. butter. 2 oz. onions. 2 tablespoonsful flour. A few tomatoes. Salt to taste. Boil the potatoes in their skins, then peel and slice them. Melt the butter in a saucepan and heat the sliced onions in it for 3 minutes. Then add the toma- toes and flour, and after another 5 minutes, the stock and boil till the tomatoes are quite soft. Rub through a sieve, salt to taste and pour over the slices of potatoes, while the latter are still warm, boiling up once again before serving. Kartoffeln mit Aepfeln. (Potatoes with Apples.) For 6 Persons. Time of Preparation : \\ hour. 2 lbs. apples. Sugar and salt to taste. 2 lbs. potatoes. 2 oz. bacon. Peel the potatoes, cut into quarters, boil w*th salt, drain and partly mash. Meanwhile boil the apples to a pulp and then mix well with the potatoes, flavouring with salt and sugar. Cut the bacon into dice, fry until the fat is melted and pour over the dish. In some districts, fresh plums, prunes and pears ^re prepared with potatoes in the same way. 136 Gemiise. Herin^kartoffeln. (Herring Potatoes.) For 6 Persons. Time of Preparation : i\ hour. 2 lbs. potatoes boiled in their skins. i^ pint milk or cream. A pinch of pepper. 2 oz. butter. 2 pickled herring's

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