Soused Herrings (Fresh or Salted)

Ingredients

• Fresh herrings
• 1 tablespoonful of vinegar for each herring
• an equal quantity of water
• a few peppercorns
• a little salt
• allspice
• a few slices of onion
• a little oil

Method

1. 1

   Prepare fresh or salted herrings with vinegar, water, peppercorns, salt, allspice, onion, and oil.

2. 2

   Cook until done.

Nutrition per serving

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 17. The excerpt below is the record exactly as published.

equal quantity of water, a few crushed peppercorns and all- _ spice, fish-bone stock (see p. 20), 1 table- 7 spoonful of oil, 1 gill of rice, 1 chopped tomato, mayonnaise sauce (see p. 47). Method.—Fillet the fresh herrings, reserve — the bones. Season, and add a little chopped onion and parsley, roll up and tie with string. Boil for each herring 1 table-— spoonful of vinegar and an equal quantity — of water; season, add the peppercorns and — a little allspice, and pour over the herrings, © and cook slowly until done. Let them cool in the liquor. Make a stock with the fish” bones. Fry 1 oz. of chopped onion in the’ oil, then add the rice (which has been heated — in the oil), tomato, and, if possible, a few sprigs of saffron. Cover with one and a half times as much stock, well seasoned, close the pan as tightly as possible, and cook for 20 minutes. When done add the liquor in FISH 65 ' which the herrings were boiled. Toss, and allow to cool. Make a border of the rice, _place the herrings in the centre, and serve with a mayonnaise sauce. | Soused Herrings or Mackerel (Hot or Cold) Matervals.—Herrings or mackerel, a few _ slices of onion to each fish, 1 clove, 6 pepper- corns, 2 allspice, a little salt, vinegar and water. Method.—Place the cleaned fish in a dish | with the onion, clove, peppercorns, allspice and salt, and then to half the height of the fish add half vinegar and water. Cover with a paper, and bake in a moderate oven for from 15 to 80 minutes. Herring Olives Ragout Materials.—1 pickled herring filleted (2), a little bread stuffing, 1 oz. carrot, 1 oz. onion, 1 tablespoonful of oil, 4 pint of water, 1 dozen small potatoes (alive size), a little salt and spice, a little chopped parsley. Method.—Soak the herring for 12 hours. It is best to fillet the herring before soaking, otherwise it is liable to go bad in the bone, and if red, a piece of alum the size of a pea * 66 THE VICTORY COOKERY BOOK | of may be added to whiten the fish, but this) should be well washed away before cooking, | by changing the water frequently. Drain) the herring on a cloth, remove all the bones and the skin if desired. The skin holds the’ fish together, so it is preferable to leave it on. | Place the herring fillets with the skin side | upward and the point toward you. Fill the’ centre with bread stuffing, and roll the fillets | up so as to enclose the stuffing. Skewer or tie with string. Cut the carrot and onion into | small pieces, fry lightly in the oil, and when fried, add the water. Cook freely until the | vegetables are nearly done, then add the potatoes ; season lightly with salt anda pinch | of spice, and cook furtheruntil the potatoes are | half cooked. Now place the stuffed fillets of | herring on the top of the ragout of vegetables, cover with a lid and stew till the fillets are | cooked—about 15 minutes. Dish up the fillets, remove the string or skewers, correct. the seasoning and pour the ragout over the fillets. See that the potatoes are all round — the fish. Sprinkle with yore parsley | Herring Olives with Rice Materials.—Some herring fillets (the stuffed | fillets are called olives), 1 oz, finely chopped _ FISH 67 onion, half-tablespoonful of salad oil, 1 gill | of rice, 4 pint of fish stock, tomato sauce. _ Method.—Fry the onion in the salad oil, | add the rice, and stir to cover each grain with |fat. Now add the fish stock, season to taste, |and place the herring olives, prepared as for | olives ragout, in the liquid, bring to the boil, |cover with a lid and simmer for 20 to 25 | minutes. Remove the olives, take out the skewers, dish up the rice and place the olives on top. Pour tomato sauce round, ES a pinch of saffron may be added to the | rice. When tomatoes are available, a peeled and |chopped tomato may also be added. | Baked Herring Olives (or Stuffed Fillets) Materials.—Herring olives prepared as for the pickled herring ragout, a little batter, a few maize crumbs, a little fish sauce (see p- 46) or tomato sauce, sharp sauce, an- lchovy sauce (see pp. 48 and 45) or any other (desired. Method.—Steam the herring olives, coat ‘them with batter and maize crumbs, place in a greased dish and bake in a hot oven. When nicely coloured, dish up and serve with the sauce. 68 THE VICTORY COOKERY BOOK Soused Herrings (Fresh or Salted) Materials.—Fresh herrings, 1 tablespoonful of vinegar for each herring, an equal quantity — of water, a few peppercorns, a little salt and allspice, a few slices of onion, a little oil

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