Rolled Herrings

Ingredients

• 5 or 6 white herrings
• 2 oz. Bread crumbs
• 1 tablespoonful suet (chopped finely)
• 1 tablespoonful parsley
• 1 tablespoonful thyme
• Pepper and salt to taste
• Egg or milk to moisten
• Brown crumbs

Method

1. 1

   Wash and scale the fish, take off the fins and head, cut down the front to the tail, remove the inside, being careful to take out the 'silver line', and scrape off all the black skin.

2. 2

   Place the herring flat on the board (open side down), press all along to loosen the backbone.

3. 3

   Take out the backbone beginning near the head, and any bones you may see.

4. 4

   Smooth over with a knife dipped in water.

5. 5

   Spread on a little forcemeat, roll up from the head end and fasten with a skewer.

6. 6

   Dip into milk, cover with brown crumbs, put into greased tin with a small piece of dripping on each fish, and bake in a moderate oven about 20 minutes.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 15. The excerpt below is the record exactly as published.

ROLLED HERRINGS. INGREDIENTS. 5 or 6 white herrings ^ r 2 oz. Bread crumbs g 1 tablespoonful suet (chopped finely) B ] h tablespoonful parsley 8 1 | tablespoonful thyme o Pepper and salt to taste ^ ^Egg or milk to moisten Brown crumbs

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