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Classic
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page 224
70. Fried Fresh Herring. After the fish are cleaned and emptied, wash, salt and
dry them. Then pickle for an hour in lemon juice, a little salt and pepper, turn
in egg and then in cracker crumbs and mace. Fry in hot butter. Herring can be
filled and fried and are then very delicious. Melt 3 heaping tablespoonfuls of
butter stir in as much rye bread as will absorb the butter, add 2 eggs, 2
chopped eschalots, salt and pepper and fill into the fish.
71. Boiled Fresh Herring. After the fish have been cleaned and washed, sprinkle
with salt, dip into vinegar, turn the tail of the fish into its mouth and then
cook in boiling salted water for about 10 minutes. Garnish the dish with sprigs
of parsley or grated horseradish and serve with a parsley or butter sauce.
72. Fried Salt Herring in Mecklenburg Style. Remove fins, bones, roes or milt,
and put the herring into milk to freshen. Then dry them, turn in a sauce made of
wine, the yolks of a few eggs and flour and fry in hot butter. Serve with
sourkrout.
73. Pickled Herring. After cleaning the herring take out the milt without
opening the body. Wash carefully and lay them preferably into milk, or else into
water, for two days to freshen them. Then for 12 herrings take 1 nutmeg, 1 ounce
of white mustard seeds, 8 eschalots, and 12 white peppercorns, pound finely and
put part of the mixture into each herring. Put the fish into a jar in layers
with small onions, peppergrass, tarragon, thyme, bay leaves; stir up the milt
with vinegar and pour into the jar.
Herring can be pickled in a simpler way by omitting filling them with the above
mixture, or else the vinegar may be stirred to a thick sauce with the strained
milt; the sauce is then poured over the fish. Before pickling, herring are
frequently cut into thin slices.
74. Broiled Herring. After the fish has been freshened and dried, trim the head
a little smaller on both sides, take out the eyes, and brown on a broiler, then
lay them into a dish with lemon slices, bay leaves, coarse ground pepper and
cloves and pour over them some beer, vinegar and salad oil.
They are served for breakfast, also with pea soup.
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