Herring Salad

Ingredients

• Four or six salted herrings
• a little cold meat
• three eggs boiled hard
• some boiled potatoes
• two apples
• some pickled cucumbers
• small pickled onions
• sugar
• pepper
• vinegar
• cream

Method

1. 1

   Soak herring to reduce salt, mince and set aside.

2. 2

   Combine cold meat, beetroot, potato, apple, and cucumber with herring.

3. 3

   Mix cream, sugar, vinegar, and pepper, then add to the mixture.

4. 4

   Garnish with minced egg whites and yolks, and serve with a sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 203. The excerpt below is the record exactly as published.

pepper, one tablespoonful of vinegar, and six leaves of chopped lettuce, Avitli a few leaves of the white celery cut up. Mix carefully, lightly, and thoroughly. Place your mixture in a salad-bowl and cover with half a table-cupful of mayonnaise. Decorate the top Avith hard-boiled eggs cut in rings, capers, stoned olives, and, if you choose, " thread " anchovies. As for the mayonnaise, it is tartar sauce {p. 348) made of yolks of SALADS. 379 liard-boiled eggs, oil, mustard, etc., stirred with a wooden spoon, and with the oil added drop by drop, but without the chopped herbs. It should be a golden 3^ellow in hue whereas tartar should be a lisrht Qreenish cream colour. 4. Salad of Salmon. Put a glass of white wine into a stew-pan with some thin slices of onion, carrots, mushrooms, a bunch of mixed herbs, salt, pepper, and spice ; scale the salmon, cut the slices as thin as a crown piece, and set them round the dish ; garnish with a string of lettuce hearts, hard-boiled eggs, slices of boiled carrots and gherkins, slices of anchovy and capers. Make a cold ravigote (p. 342), and pour it over the whole. 5. Salad of Smelts. Take half a hundred of smelts, the biggest you can get draw them and cut off their heads, put them into a pipkin with a pint of white wine and a pint of vinegar, an onion shredded, a couple of lemons, a race of ginger, three or four blades of mace, a nutmeg sliced, whole pepper, a little salt ; cover them, and let them stand %venty-four hours ; if you keep them three or four days, let not your pickle be too strong of the vinegar. When you serve them, take them out one by one, scrape and open them as you do anchovies, but throw away the bones, lay them close one by one round a silver dish (electro Avill do) ; mix together the outermost rind of a lemon or orange (as small as grated bread) and parsley, with a little hue beaten pepper, and strew this upon the dish of smelts with the meat of a lemon minced very small, then pour on salad-oil, and wring 380 THE THOBOTJGH GOOD COOK. in the juice of two lemons, but be sure none of the lemon- seed is left in the salad. A veiy ancient recipe. Indeed, some of our very best culinary foi-mulas are hundreds of years old. Give salads of smelts a trial. You will not reo^ret it. 6. Herring Salad. Ingredients: Four or six salted herrings that have been steeped in cold water to draw out some of the salt ; a little cold meat — veal, mutton, or beef; three eggs boiled hard, some boiled potatoes, tAvo apples, some pickled cucumbers and small pickled onions, sugar, pepj)er, vinegar, and cream

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