Puree of Herbs with Vegetables. — Wash a savoy-cabbage,
slice it, and put it in a stewpan with two sliced leeks and a
little butter ; let them fry gently for one hour, then put in
with them four sliced heads of cabbage-lettuce, one small sliced
beetroot, 1 handful each of borage-leaves and sorrel, and
1 pinch of chervil. When the Herbs are done, sprinkle over
1 table-spoonful of flour, pour in 2qts. of broth, and stir over
the fire till the liquor begins to boil. Pass all through a
sieve to make a puree, pour this into another stewpan, add
some broth and a little sugar, and stir over the fire till
boiling. Beat six eggs and j pint of cream, and stir it
into the broth to thicken. Cut fib. of butter into little
b✪ Puree of Herbs with Vegetablesits, and put it in the soup. Turn the puree on to a hot
dish, garnish with potato quenelles, and serve.
HEREFORDSHIRE PUDDING.— See Puddings.
HERMITS. — See Cakes.
HERMITAGE. — A very favourite after-dinner French
wine, famous for its deep purple colour and dry nutty
flavour.
HERRINGS (Fr. Harengs ; Ger. Haringe ; Ital.
Aringe ; Sp. Arenques). — “One of those productions,”
writes De Lacepede, a French naturalist, who lived in the
early part of this century, “which decide the destiny of
Empires — not much to look at, but as the sea-sand for
multitude.” Certainly, the Herring has made the fortunes
of Holland ; and Amsterdam, its capital, is said to be built
on Herring-bones.
The common Herring (Clupea harengus ) (see Fig. 952)
derives its name from some very ancient source — it is
called lisering in Anglo-Saxon, and probably inherited it
from the word here — an army, because of the immense
For details respecting Culinary Processes , Utensils, Sauces, die., referred to, see under their special heads.
761
THE ENCYCLOPAEDIA OF
Herrings — continued.
numbers that go to make up a shoal. It is a smooth well-
formed fish of a silvery colour, averaging from Sin. to 1-in.
long, and embraces several varieties, some of whose habits
of life differ in such a manner as to keep up a supply nearly
all the year round, with the exception of spring. The
common Herring, which is small, comes to our shores in
April or May, and spawns at the end of October or begin-
ning of November. There is another kind which is heavy
with roe in January, and spawns in February ; and then
we have the glorious Scotch Loch Fyne Herrings, which
are in season during only a very short time of the year.
Unfortunately, the flesh of the Herring is very delicate
when fresh ; but after a little keejnng becomes oily, and
then preserves well if salted and dried — and better still
if smoked. Soyer wrote of it as the “ poor man’s friend,”
and in this he was more than ordinarily correct ; for it is
indeed, possibly on account of its strong satisfying flavour,
found generally either salted or smoked in every cottage
or small dwelling in the country, and oftentimes on the
tables of the rich. The modes adopted for preserving
Herrings differ in some degrees — in Holland and Germany
it is usual to salt and dry them, the salt promoting absorp-
tion of the oil. Smoking is much resorted to, and when
excessively carried out gives the Herring a red metallic
lustre, which has procured for these the name of red
Herrings. Those which are only slightly salted and smoked
are known as bloaters, and the preparation of these has
brought great repute to Yarmouth. Kipper Herrings
Fig. 952. Fresh Herring.
Page 98 · 1 recipe record on this page
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
Puree of Herbs with Vegetables. — Wash a savoy-cabbage, slice it, and put it in a stewpan with two sliced leeks and a little butter ; let them fry gently for one hour, then put in with them four sliced heads of cabbage-lettuce, one small sliced beetroot, 1 handful each of borage-leaves and sorrel, and 1 pinch of chervil. When the Herbs are done, sprinkle over 1 table-spoonful of flour, pour in 2qts. of broth, and stir over the fire till the liquor begins to boil. Pass all through a sieve to make a puree, pour this into another stewpan, add some broth and a little sugar, and stir over the fire till boiling. Beat six eggs and j pint of cream, and stir it into the broth to thicken. Cut fib. of butter into little bits, and put it in the soup. Turn the puree on to a hot dish, garnish with potato quenelles, and serve.
HEREFORDSHIRE PUDDING.— See Puddings. HERMITS. — See Cakes.
HERMITAGE. — A very favourite after-dinner French wine, famous for its deep purple colour and dry nutty flavour.
HERRINGS (Fr. Harengs ; Ger. Haringe ; Ital. Aringe ; Sp. Arenques). — “One of those productions,” writes De Lacepede, a French naturalist, who lived in the early part of this century, “which decide the destiny of Empires — not much to look at, but as the sea-sand for multitude.” Certainly, the Herring has made the fortunes of Holland ; and Amsterdam, its capital, is said to be built on Herring-bones.
The common Herring (Clupea harengus ) (see Fig. 952) derives its name from some very ancient source — it is called lisering in Anglo-Saxon, and probably inherited it from the word here — an army, because of the immense
For details respecting Culinary Processes , Utensils, Sauces, die., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF
Herrings — continued.
numbers that go to make up a shoal. It is a smooth wellformed fish of a silvery colour, averaging from Sin. to 1-in. long, and embraces several varieties, some of whose habits of life differ in such a manner as to keep up a supply nearly all the year round, with the exception of spring. The common Herring, which is small, comes to our shores in April or May, and spawns at the end of October or beginning of November. There is another kind which is heavy with roe in January, and spawns in February ; and then we have the glorious Scotch Loch Fyne Herrings, which are in season during only a very short time of the year.
Unfortunately, the flesh of the Herring is very delicate when fresh ; but after a little keejnng becomes oily, and then preserves well if salted and dried — and better still if smoked. Soyer wrote of it as the “ poor man’s friend,” and in this he was more than ordinarily correct ; for it is indeed, possibly on account of its strong satisfying flavour, found generally either salted or smoked in every cottage or small dwelling in the country, and oftentimes on the tables of the rich. The modes adopted for preserving Herrings differ in some degrees — in Holland and Germany it is usual to salt and dry them, the salt promoting absorption of the oil. Smoking is much resorted to, and when excessively carried out gives the Herring a red metallic lustre, which has procured for these the name of red Herrings. Those which are only slightly salted and smoked are known as bloaters, and the preparation of these has brought great repute to Yarmouth. Kipper Herrings
Fig. 952. Fresh Herring.
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Puree of Herbs with Vegetables