BROILED HERRING WITH MUSTARD SAUCE
Clean and cut off the heads of the fish, but do not split. Dip in
seasoned oil and let stand for an hour. Broil over a slow fire.
Mix together one teaspoonful of flour and one tablespoonful of
mustard. Add one cupful of white stock and bring to the boil. Add
one tablespoonful of butter, a teaspoonful of minced parsley, and
pepper and salt to taste. Pour over the fish and serve.
BROILED SMOKED HERRING
Put the cleaned herring into a bowl, cover with boiling water,
let stand for ten minutes, skin, wipe dry, broil, and serve with
melted butter.
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BROILED HERRING WITH CREAM SAUCE
Soak for an hour in a marinade of oil and lemon-juice, seasoned
with salt and pepper. Broil and serve with a Cream Sauce. Add to the
sauce a teaspoonful of minced parsley, and a few drops of vinegar.
FRIED HERRING--I
Clean and cut up the fish, dip in milk, roll in flour and fry in
hot fat. Serve with a Cream Sauce, to which four tablespoonfuls
of prepared mustard have been added.
FRIED HERRING--II
Clean and cut up the fish, dredge with salt, pepper, and flour,
and put into a frying-pan with hot lard.
FRIED HERRING--III
Remove the head and tail, clean, gash down to the bone, roll in
corn-meal, and fry in salt pork fat.
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