Herring with Mayonnaise

Ingredients

• the yolks of 2 hard-boiled eggs
• mix by degrees with ½ cupful oil
• 1 tablespoonful vinegar
• ½ cup thick, sour cream
• ¼ teaspoonful salt
• 1 of sugar
• 8 herrings

Method

1. 1

   Rub the yolks of hard-boiled eggs fine, mix with oil until white and creamlike; add vinegar, sour cream, salt, and sugar.

2. 2

   Prepare herrings by soaking for 24 hours, removing skin and bones, cutting into 3 pieces, and placing on a dish.

3. 3

   Pour mayonnaise over, garnish with lettuce and hard-boiled eggs, cut into quarters, and serve.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 111. The excerpt below is the record exactly as published.

Herring with If ayonnaise. — Bub the yolks of 2 hard-boiled eggs fine, mix by degrees with % cupful oil, and stir until white and creamlike; add 1 tablespoonful vinegar, % cup thick, sour €$ream, V» teaq)oonful salt, and 1 of sugar* l^ake 8 herrings which have previously been soaked 24 hours in cold water ; remove the 168 SEA FOOD, Era skin and bones, c«t each fish slantingly into 3 pieces, and put on a round dish ; pour the above mayonnaise over, garnish with green lettuce and hard-boiled eggs ; cut into quarters and serve. In place of the above sauce a r6molade sauce may be poured over the fish. Herring anx Fines Herbes.— Soak 6 salted herrings for 24 hours in cold water, changing the water 3 times during that period ; then take out, remove heads, skins, and tails ; split in two, and lay for 12 hours in sour milk. After that rinse in cold water, wipe dry, and lay in a stone jar. Bub the herring milt fine and mix with 3 fine-minced onions and ly, pint wine vinegar ; pour this over the fish, cover the jar with paper, and let stand for 3 days. In serving, cut each half of the herring into 3 pieces slantingly, and lay on an oval dish ; then prepare the following sauce : Fry 6 fine-chopped button mushrooms and 2 fine-chopped white onions in 2 ounces batter 5 minutes ; mix with 1 gill of salad oil, add some of the pickle in which the herrings laid, and pour it over the fish. Garnish with cut lemon and mixed pickles. Herring Rolls. — Soak several herrings in cold water for 24 hours, changing the water twice ; then take out, split through the back, remove all the bones, heads, and tails, cut each herring into halves, and lay for 12 hours in sour milk or water. After that take out, wipe dry, and spread on a board. For 6 herrings mix 3 fine- minced onions, 2 tablespoonfuls English- made mustard, or 4 table- spoonfuls French mustard ; spread some of this mixture over the inside of each fish, and roll up ; fasten with a wooden toothpick or bind with a string. Lay the rolls in a stone jar with 1 lemon cut into slices and freed from the pits, 2 large onions cut into slices, 3 bay leaves, 1 tablespoonful whole peppers, and some capers; stir the milt of the herring fine, mix with 1 quart vinegar, and pour over the herrings; tie the jar up with paper and set in a cool place. After 4 days they are ready to be eaten. Herring Marlniftre. — Soak 10 herrings for 24 hours in fresh water, changing the water 2 or 3 times during that time; then HERRING. 169 take out, clean and wash, lay in a stone jar, with 3 large sliced onions, 4 bay leaves, 6 cloves, and 1 tablespoonful whole peppers ; stir the milt to a cream, mix with Yi pint vinegar, add it to the herrings ; add sufficient vinegar to entirely cover the fish ; close the jar, and set in a cool place. After 4 days they are ready for use. Or remove the skin and bones of the herrings, split the herrings in two, cut off heads and tails, roll up each half of fish, and fasten "With a little pointed piece of wood or toothpick ; lay them with sliced onions and spice in a stone jar, add the milt stirred to a cream, and boil sufficient vinegar to cover the herrings. Let it cool off, and pour over the fish ; cover and set away for 4 days, when they can be eaten. The imported herring from Holland is to he used for ail of these recipes. Herring ik I'ltalienne. — Lay 3 Holland herrings for 6 hours in cold water, changing the water twice ; then make with a sharp knife 2 incisions on sides of each, from the head down to the tail, leaving on each side a margin of 1 inch, pull off the skin, pare the head and tail, remove the entrails, and lay the fish for 2 hours in milk with a piece of ice. Shortly before serving cut each herring slantingly into 4 pieces and lay in their original form on a glass dishy then chop fine 2 tablespoonf uls capers ; dip 1 sprig of parsley into boiling water, remove instantly, and chop fine ; add 1 table- spoonful of the chopped parsley to the capers, add Yt even teaspoon- ful white pepper, 4 tablespoonfuls olive oil, 3 tablespoonfuls herb ▼inegar, and 1 tablespoonful tarragon vinegar (if not handy take white vinegar) ; mix all together, and pour over the herrings ; sprinkle over the chopped yolks of 2 hard-boiled eggs, and garnish with 18 olives, prepared as follows : Lay the salted olives for several hours in cold water, changing the water twice ; then peel from the stone, press together so as to give their original form again, lay be- tween and around the herrings, and serve. ITO SEA FOOD, Etc. FEBSH CODFISH. Filletg of Codflsh an Gratin*— Bemove the skin and bona from 3 thin sUoes of fresh oodfuibi out each slice into 2 pieces ; sea- son with 1 even table9poonful ^alt, Vf teaspoonfol pepper, and sprinkle oyer the juice of 1 lemon ; lay the fillets in a thickly but^ tered pan, add Vt cupful white wine, and qpyer with buttered paper ; 20 minutes before serving plaoe in a hot oven to bake, basting fre- quently. At the same time melt I tablespoonful butter in a sauce- pan, add 1 heaping tablespoonful flour, stir for a few minutes ; thou add 1 cupful white broth, Vt cup mushroom liquor, Vt teaspoonfol salt

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