Herrings, Fresh, Fried

Ingredients

• four fresh herrings
• a little salt
• a little pepper
• flour
• beaten egg
• bread-crumbs
• a teaspoonful of mixed mustard
• half a teaspoonful of vinegar
• half a pint of melted butter

Method

1. 1

   Clean and scale the herrings, cut off fins, score or open them, season with salt and pepper, flour, egg, and bread-crumb them.

2. 2

   Fry in hot fat and drain.

3. 3

   Serve with a mustard and vinegar sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 717. The excerpt below is the record exactly as published.

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 butte

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