HERRING ROLLS
From Pan-Pacific cook book, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 16. The excerpt below is the record exactly as published.
ablespoons of cap- ers (these can be omitted). Fold in the egg and cream and 34 FISH AND SHELL FISH pour into a greased mould. Cover tightly, set it in a pan of hot water and bake for forty minutes in a hot oven. Serve with Dutch sauce (No. 126). 83. HERRINGS IN JELLY— DUTCH Remove the heads and fins from six herrings and clean. Cover them with boiling court bouillon (No. 122), cook until done, then remove carefully and drain. Boil the liquid rapid- ly for twenty minutes, then strain through a cloth. Soak a tablespoon of granulated gelatine in a quarter of a cup of cold water for a few minutes, then dissolve it in the hot liquid and cool. Slit the fish down the back, remove the back bones and fill with a macedoine of cooked carrots and beans, chopped, and peas, moistened with French dressing. Arrange the fish on a deep serving dish, pour the jelly over and place on ice. 84. HERRING ROLLS Stand six fresh herrings in a court bouillon (No. 122) for an hour. Drain, remove heads and tails and split length- wise ; then remove back bones. Pound the roe and milt with a teaspoon each of grated onion, chopped parsley, pickles, capers and a tablespoon of bread crumbs. Spread on the herrings, roll up tightly and fasten with wooden tooth-picks. Place closely together in a baking pan and pour over them a half cup of court bouillon
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