The encyclopaedia of practical cookery

Broiled Fresh Herrings. — (1) Select eight or ten Fresh Herrings, scrape, clean, and wash them. Dredge salt and flour over the fish, put them in a frying-pan with a little oil, and broil over a slow fire, turning them when one side is done. They will take about seven or eight minutes to cook ; then arrange them on a hot dish, and serve with butter sauce, with a little mustard mixed in, in a sauceboat. (2) Select the required quantity of Fresh Herrings, cut off the heads, and thoroughly clean them ; make three incisions on each side, dip them in flour, and broil over a moderate fire, turning so as to do both sides equally. When they are cooked, dust a little salt over them, arrange on a folded napkin on a dish, and garnish with parsley. Put 1 breakfast-cupful of warmed butter in a saucepan with 2 table-spoonfuls of mustard, 2oz. of butter, and a little pepper and salt ; stir it over the fire till boiling, then pour it into a sauceboat, and serve it with the fish. (3) Put the Herrings in milk to steep for two hours, then clean, dry, and flour them ; place them on a hot girdiron over a clear fire, and broil. They will only take a few minutes to cook, and must be served hot, with butter and mustard. Broiled Fresh Herrings a la Maitre d’Hotel. — Cut the Herrings down the belly and take out the insides and bones ; pour over a little olive oil, sprinkle well with finely-chopped parsley, and let them remain for about an hour. Put them on a gridiron over a clear fire and broil until done. Place them on a dish, with a few lumps of cold maitre-d’hotel butter spread over, and serve. Broiled Fresh Herrings with Mustard Sauce. — Select the required quantity of Herrings with soft roes, cut off the heads, and clean them, but do not open them ; dip them both sides in salad-oil, sprinkle pepper and salt over, and let them remain for an hour. Arrange the fish on a gridiron, stand it over a clear slow fire, and broil for about fifteen minutes, turning often till they are done. Mix 1 teaspoonful of mustard and 2 table-spoonfuls of flour with cold water ; when quite smooth, pour in 1 breakfast-cupful of white stock ; turn this into a saucepan and stir it over the fire till thick and boiling, then put in loz. of butter, 1 teaspoonful of finelychopped parsley, and pepper and salt to taste. Arrange the Herrings on a hot dish, and when the butter is dissolved (the sauce should not boil again) pour it over the fish, and serve. For details respecting Culinary Processes, Utensils , Sauces, dec., referred to, see under their special heads. Herrings — continued.