Potted Herrings

Ingredients

• the fish
• a little salt
• powdered mace
• pepper
• grated nutmeg
• small lumps of butter

Method

1. 1

   Empty the fish, clean without washing, cut off the heads and tails, remove the backbone, and strew with salt and mace.

2. 2

   Let them remain for three or four hours, then wipe off the seasoning and put the fish into a well-buttered pan.

3. 3

   Strew with pepper, salt, and nutmeg, place butter on top, and bake in a moderate oven.

4. 4

   When cooked enough, drain the liquid, pour clarified butter over to cover completely, and keep in a cool place.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 718. The excerpt below is the record exactly as published.

the fish with a soft cloth, and put them in layers into a deep jar, with a little of the powder between each layer, and a little both at the top and bottom of the jar. When the jar is full, press it down and cover it closely. The fish will be ready in three months. Probable cost, 9d. per dozen. The above quantity of salt is enough for two dozen hen-ings. Herrings, Pickled (in the French style). — Scale and clean a dozen perfectly fresh her- rings, without washing them. Cut off their heads, and remove the entrails, leaving the milts and roes in their place. Put the fish into an earthen jar, strew salt over them, and let them lie for twenty-four heurs, turning them ove'r at the end of twelve hours. Drain them, and place them in an enamelled saucepan, with a dozen peppercorns, a bay-leaf, six cloves, and a large sliced onion. Pour over them as much cold, vinegar and water as will cover them. Place them on a brisk fire, bring them quickly to a boil, and let them boil just two minutes. Take them from the fire, and let them get nearly cold in the saucepan before removing them to the jar in wliich they are to be kept. Lift them out carefully, pour the liquid over them, and keep in a cool place. They will remain goo J. for some time. Probable cost, 9d. per dszen. Herrings, Pickled, To Dress.— Cut the heads aiacl tails from a couple of pickled herrings. Soak them in lukewarm wafer for three or four hours, then dry, and broil them over a clear fire. Brush a little salad-oil over* them just before serving, and serve with sliced onion or chopped parsley and capers. Time, five minutes to broil. Probable cost, l|d. each. Herrings, Pie of. — Choose some herrings with soft roes ; scale and clean them well, cut off their heads, fins, and tails, split them open, take out the bones, -and season the inner surface of the fish with a little salt and pepper. Line the edge of a butterad pie-dish with a geod crust. Spread over the bottom of the dish a layer half an inch thick of equal parts of apples and onions, finel}' minced. Place the herrings on this, and cover them with another layer. Sprinlclo the surface with grated nutmeg and finely-shred lemon- rind. Place two or three small pieces of butter here and there on the top, poitr a little water in, cover the pie with a crust, and bake in a good oven. Herrings, Potted. — Empty the fish, dean without washing them, cut oif the heads and tails, remove fhe backbsne, and strew over them a Little stilt and powdered mace. Let them remain three or four hours, then wipe off the seasoning and put the fish into a wcU-butterod pan ; strew pepper, salt, and grated nutmeg over them, place small lumps of butter

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