Stuffed Fresh Herrings

Ingredients

• twelve or more Fresh Herrings
• a small piece of veal stuffing
• little bits of butter

Method

1. 1

   Prepare the herrings by removing heads and bones, fill with stuffing, roll up, and wrap in buttered paper.

2. 2

   Bake in a moderate oven for a quarter of an hour, then serve with maitre-d’hotel sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 105. The excerpt below is the record exactly as published.

Stuffed Fresh Herrings. — (1) Cut off the heads and tails of twelve or more Fresh Herrings, split them down the backs, and take out the bones and the soft roes ; fill the hollow of the Herring with fish forcemeat mixed with cooked fine herbs, add the soft roes, bring the Herrings to their original shape, wrap each in a strip of buttered paper, and lay them on a buttered baking-dish ; put them in a moderate oven, and bake for a-quarter-of-an-hour. When cooked, take off the paper, put the Herrings on a hot dish, cover them with maitre-d ’hotel sauce, and serve. (2) Take a dozen Fresh Herrings, clean them well, open them down the back, cut off the heads, and take out the bones. Lay a small piece of veal stuffing in each, and roll them up ; lay little bits of butter

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