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(Fish.) - (The Lady's Own Cookery Book)

The following is a Swedish dish: Take salted herring, some cold veal, an

apple, and an onion, mince them all fine, and mix them well together

with oil and vinegar.

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Soak herring a few hours, when washed and cleaned, bone and chop. To one
herring take one onion, one sour apple, a slice of white bread which has
been soaked in vinegar, chop all these; add one teaspoon oil, a little
cinnamon and pepper. Put on platter in shape of a herring with head at
top and tail at bottom of dish, and sprinkle the chopped white of a
hard-boiled egg over fish and then the chopped yolk.

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Make a dressing of two tablespoons of bread crumbs, one tablespoon of
chopped parsley, two tablespoons of butter, juice of one-half lemon, and
pepper and salt to taste. Add enough hot water to make soft. Fill the
herrings, roll up, tie in shape. Cover with greased paper and bake ten
to fifteen minutes.

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Soak herring one hour in water and then one and a half in sweet milk,
skin, bone and chop; cut up a medium-sized onion, fry in butter until
golden brown, add a cup of cream, two egg yolks and one-fourth cup of
white bread crumbs, then put in a little more cream. Butter pan,
sprinkle with crumbs or cracker dust, then put in herring, pepper
slightly. Bake in moderate oven three-quarters of an hour.

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Take new Holland herring, remove the heads and scales, wash well, open
them and take out the milch and lay the herring and milch in milk or
water over night. Next day lay the herring in a stone jar with alternate
layers of onions cut up, also lemon cut in slices, a few cloves, whole
peppers and a few bay leaves, some capers and whole mustard seed. Take
the milch and rub it through a hair sieve, the more of them you have the
better for the sauce; stir in a spoon of brown sugar and vinegar and
pour it over the herring.

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Soak salt herring over night in cold water, that the salt may be drawn
out. Drain and serve with boiled potatoes, or bone and place in kettle
of cold water, let come to a boil and let simmer a few minutes until
tender, drain and pour melted butter over them and serve hot with boiled
or fried potatoes.

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Split and half three herrings, roll and tie them up. Place them in a pie
plate, pour over them a cup of vinegar, add whole peppers, salt, cloves
to taste and two bay leaves. Bake in a slow oven until soft (about
twenty minutes).

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Brown a spoon of flour in heated fat, add a quantity of hot fish stock
and a few sardellen chopped fine, which you have previously washed in
cold water, also a finely-chopped onion. Let this boil a few minutes,
add a little vinegar and sugar; strain this sauce through a wire sieve
and add a few capers and a wineglass of white wine and let it boil up
once again and thicken with the yolk of one egg.

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Heat them on gridiron; remove the skin and serve with pepper and
melted butter.

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Berlin Herring Salad.

Season a round steak with salt, black pepper and paprica; dredge with
flour and let fry in hot lard on both sides until brown. Then add some
sliced onions and moisten well with tomato-sauce. Cover and let simmer
half an hour. Serve hot on a platter with mashed potatoes.

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German Herring Salad.

Prepare the dough as for bread. Work in 1/4 pound of butter and 1/4
pound of sugar. Add 4 beaten eggs; form into rolls; put in a
well-buttered baking-pan; let them raise half an hour. Brush the tops
with beaten egg and let bake until done.

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