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Classic
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page 225
75. Herring for Tea. About 1 1/2 cupfuls of sour cream are well beaten, add 3
teaspoonfuls of mustard. 2 tablespoonfuls of olive oil. the same quantity of
vinegar, 1/2 of a grated onion and a little pepper, and stir well together. To
the above quantity take 6 freshened boned herrings, cut into long pieces and mix
with the sauce. Serve with bread and butter for tea.
76. Herring with Remoulade Sauce. After the herring have been freshened and
skinned tear into halves down the middle, bone, cut into pieces and pour over
them a good Remoulade sauce. Serve for breakfast or supper.
77. Herring Cream. Freshen 6 herring for 24 hours and then cut them into pieces.
Lay the pieces into a dish, take 1 cupful of not too strong vinegar, and beat
into this the yolks of 6 eggs, 1/2 pound of butter, 2 large grated onions, 1
heaping teaspoonful of mustard and 1 tablespoonful of sugar, stir on the fire to
a cream, let it cool and pour over the herring pieces. Garnish, with hard boiled
eggs, mushrooms, gherkins or button onions.
78. Herring Rolls. The herring are freshened, split down the back and divided
into two pieces. After they are carefully boned, spread the inner side with
mustard and grated onions, then with capers, roll tight, tie with a white thread
(which is taken off when the fish is sent to the table), and serve with a sauce
as directed for pickled herring. A very nice and quickly made dish to serve with
cold meat.
79. Broiled Bloaters. If they are to be cooked on a broiler, split them down the
back, empty, but leave in the milt, put a piece of butter on the fish, clap them
together, wrap into buttered paper and cook until done. If you have no broiler,
open the body of the bloaters instead of the back and after they have been
emptied fry them nicely in butter.
80. Boiled Lobster. The lobster is killed by putting it head first into seething
hot water with plenty of salt. Carraway seed is often put into the water, also a
bunch of parsley. The water must be kept boiling during the entire time the
lobster is cooking. The lobster should
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