Herrings, Fresh, Baked

Ingredients

• half a dozen herrings
• a little salt
• a little pepper
• pounded mace
• Cover them with vinegar
• and water in equal proportions
• three or four bay-leaves

Method

1. 1

   Scale and clean the herrings without washing them.

2. 2

   Cut off the heads and take out the backbone.

3. 3

   Sprinkle salt, pepper, and pounded mace over them, both inside and out.

4. 4

   Lay them in a deep baking-dish, arrange the roes at the top, cover with vinegar and water, and add bay leaves.

5. 5

   Bake for an hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 716. The excerpt below is the record exactly as published.

Herrings, Fresh, Baked.— Scale and clean the herrings carefully, ^\'ithout washing them. Cut off the heads, and take out the backbone. Sprinkle a little salt, pep23er, and pounded mace over them, both inside and out, lay them in a deep baking-dish, and arrange the roes at the top. Cover them with vinegar and water in equal proportions, and put three or four bay-leaves or cloves into the liquid. Bake for an hour. They are much better eaten cold than hot. When the backbone is removed they may be neatly rolled before baking. Pro- bable cost, two for l|d. Sufficient, half a dozen for tlu-ee persons. Herrings, Fresh, Boiled.— Few fish are more delicious than fresh herrings boiled. Wash, scale, and gut them, sprinkle a Uttle salt over them, and dip them once quickly in vinegar ; skewer them secui-ely with their tails in their mouths, put them into boiling water, and simmer ver^' gently until done enough, when they must be taken out immediately. Drain the water from them, and arrange them neatly on a dish; garnish with parsley or scraped horseradish, and send shrimp, anchovy, or parsley sauce to table in a tureen. Time, about twelve minutes to boil. Probable cost, two for Ijd. Sufficient, half a dozen for thi-ee persons. Herrings, Fresh, Broiled. — Fresh herrings are better for broiling when they have been salted for a night, as this both renders them firmer and improves their flavour". Scale and gut the fish without opening them, score them to the bone in two or tliree places, dredge a little flour over them, and broil them over a clear fire. Lift them gently now and then, to prevent theii- sticking to the bars, and when one side is done enough, turn the fish gently to the other. Serve imme- diately. Squeeze the juice of a lemon over the herrings before sending them to table. The roes must be fried with them. Time, from fifteen to twenty minutes. Probable cost, two for lid. Sufficient, half a dozen for three persons. Herrings, Fresh, Broiled (in the Scotch style). — Scale, gut, and wash the herrings, cut off the heads, tails, and fins, flatten them with gTeat care, remove the backbone, and any little bones that can be taken out -with it. Sprinkle the inside of each fish with a little pepper and salt ; then place them together in pairs, and press the two inner surfaces as close as possible. Dip them in oatmeal, lay them on the gridiron over a clear fire, and when the imdermost fish is broiled, turn them quickly and carefully, without separating them. Serve as hot as possible. A bloater and a fresh herring may be broiled together in this way, but when this is done, the bloater should be well rubbed inside with butter before being laid on the fresh fish, and the oatmeal omitted for it. Time, about seven minutes to broil. HER ( ^H) ilBR Sufficient for one person. Probable cost, two for lid. Herrings, Fresh, Choosing.— Choose fresh herrings which ai-e plump in shape, bright ,ind silvery in look, and with their scales un- injured. When they are bloodshot about the eyes, they have been dead some time. When many of the scales have come off, they have been crushed together in large heaps, either in the fishing-boats or in baskets. A herring dies almost instantly it is taken out of the water. Comparatively few people have seen a Uve herring. Herrings, Fresh, Fried.— Clean and scale four fresh hen-ings. Cut off the fins, and either score them lightly in three or four places, or open them along the under side, and take out the bone. Season them with a little salt and pepper ; flour, and afterwards brush them over with beaten egg, and sprinkle bread-crumbs over them. Fry them in a very little hot fat, and drain them well before serving. The roes should be taken out, egged and crumbed sepa- rately, fried, and sent to table with the fish. Stir a tea-spoonful of mi.x:ed mustard, and half a tea-si)oonful of vinegar into half a pint of melte»I butter, and send this sauce to table with the herrings in a tureen. Time, three minutes each side. Probable cost of herrings, 3d. Sufficient i-or two persons. Herrings, Fresh, Fried (another way). — Take half a dozen herrings

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