(4) For this salad the white Dutch Herrings are the best ;
put the quantity required in water or milk, and leave them
for a few hours to draw out the salt as much as possible.
Split them lengthwise down the back, open them flat, remove
the bones (if done with care all the bones can be removed
with the backbone), and cut the flesh of the fish into small
thin slices. For two Herrings, boil lib. of potatoes till soft,
but not over-cooked, then drain them, and when cold cut
them into slices. Finely chop as much veal-, pork-, or poultry-
flesh as there is Herring-flesh. Cut two large sour apples
into small squares; put the fish in a salad-bowl; beat loz. of
butter to a cream, and mix with it 1 teacupful of oil, f tea-
cupful of vinegar, 1 teaspoonful of made mustard, f teaspoonful
of caster sugar, and a small quantity of cayenne, or if preferred
white pepper. Stir the dressing in with the Herrings, then
mix in the potatoes and apples ; strew a small quantity of
minced chives over the top. Serve the salad without delay.
(5) Steep some Dutch Salted Herrings in water for a few
hours, then trim off the skin, split them, and remove the
backbone ; cut the fillets into small pieces. Peel and boil
about 21b. of potatoes, taking care not to over-cook them ;
when cooked, drain, and cut them into slices. Put the potatoes
in a salad-bowl, pour over sufficient Rhine wine to moisten,
and cover the bowl. When the potatoes are cold, put in the
Herrings — continued.
pieces of fish and the chopped yolks of four or five hard-
boiled eggs. If hard-roed Herrings are used, pound the roes
to a paste, adding gradually, while pounding, about lj tea-
cupfuls of vinegar and some crushed peppercorns ; pour the
mixture over the salad, toss it about with a fork to mix well,
and serve.
(6) Wash the Herrings in warm water and dry them on a
cloth ; skin, and cut them slantwise into slices, then place
them on a dish in their original form. Arrange in alternate
groups round them some young onions and gherkins, then a
circle of sliced salted cucumbers ; mix in equal quantities
salad-oil and vinegar, pour it over the Herrings, sprinkle a
few capers over them, and serve. A few pickles may be
placed on the dish if liked. If the Herrings are old it is
best to soak them in milk for a few hours. See Fig. 956.
Stewed Salted Herrings with Eddoes. — This is an ex-
cellent dish, much used in Barbadoes, where it is a favourite.
The required quantity of Salted Herrings are stewed with
butter and any desired seasoning, and eaten with eddoes
boiled until the skins will readily come off by gently pressing
them.
Smoked Herrings. — These are also known as bloaters
(which see) and red Herrings — the difference consisting
principally in the smoking. They can be prepared at
home as follows :
Clean the Herrings well, and let them lie for one night in
salt with a small quantity of saltpetre mixed with it. Next
day run a stick through the eyes, and in this way thread
them all. Have ready a cask of sawdust with a red-hot
heater in the middle of it : fix the stick over this so that
the Herrings hang in a row in the smoke, and smoko them
for twenty-four hours.
Page 107
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(4) For this salad the white Dutch Herrings are the best ; put the quantity required in water or milk, and leave them for a few hours to draw out the salt as much as possible. Split them lengthwise down the back, open them flat, remove the bones (if done with care all the bones can be removed with the backbone), and cut the flesh of the fish into small thin slices. For two Herrings, boil lib. of potatoes till soft, but not over-cooked, then drain them, and when cold cut them into slices. Finely chop as much veal-, pork-, or poultry-flesh as there is Herring-flesh. Cut two large sour apples into small squares; put the fish in a salad-bowl; beat loz. of butter to a cream, and mix with it 1 teacupful of oil, f teacupful of vinegar, 1 teaspoonful of made mustard, f teaspoonful of caster sugar, and a small quantity of cayenne, or if preferred white pepper. Stir the dressing in with the Herrings, then mix in the potatoes and apples ; strew a small quantity of minced chives over the top. Serve the salad without delay.
(5) Steep some Dutch Salted Herrings in water for a few hours, then trim off the skin, split them, and remove the backbone ; cut the fillets into small pieces. Peel and boil about 21b. of potatoes, taking care not to over-cook them ; when cooked, drain, and cut them into slices. Put the potatoes in a salad-bowl, pour over sufficient Rhine wine to moisten, and cover the bowl. When the potatoes are cold, put in the
Herrings — continued.
pieces of fish and the chopped yolks of four or five hardboiled eggs. If hard-roed Herrings are used, pound the roes to a paste, adding gradually, while pounding, about lj teacupfuls of vinegar and some crushed peppercorns ; pour the mixture over the salad, toss it about with a fork to mix well, and serve.
(6) Wash the Herrings in warm water and dry them on a cloth ; skin, and cut them slantwise into slices, then place them on a dish in their original form. Arrange in alternate groups round them some young onions and gherkins, then a circle of sliced salted cucumbers ; mix in equal quantities salad-oil and vinegar, pour it over the Herrings, sprinkle a few capers over them, and serve. A few pickles may be placed on the dish if liked. If the Herrings are old it is best to soak them in milk for a few hours. See Fig. 956. Stewed Salted Herrings with Eddoes. — This is an excellent dish, much used in Barbadoes, where it is a favourite. The required quantity of Salted Herrings are stewed with butter and any desired seasoning, and eaten with eddoes boiled until the skins will readily come off by gently pressing them.
Smoked Herrings. — These are also known as bloaters (which see) and red Herrings — the difference consisting principally in the smoking. They can be prepared at home as follows :
Clean the Herrings well, and let them lie for one night in salt with a small quantity of saltpetre mixed with it. Next day run a stick through the eyes, and in this way thread them all. Have ready a cask of sawdust with a red-hot heater in the middle of it : fix the stick over this so that the Herrings hang in a row in the smoke, and smoko them for twenty-four hours.