22. Fish for Breakfast,—Bloated Herrings

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Bloated Herrings
Instructions (16)
  1. Scrape the herrings lightly with a knife, and wipe them well with a cloth.
  2. Pass the point of a knife down the back from head to tail, making an incision about a quarter of an inch in depth.
  3. Place them upon the gridiron over a sharp fire.
  4. Cook for about six minutes, turning them occasionally.
  5. When done, put them upon a hot dish, open the backs, and place half a small pat of butter in each.
  6. Close them again.
Another way
  1. Cut the herrings quite open and broil them flat upon the gridiron.
  2. Serve quite plain.
  3. This way they are done much more quickly.
Broiling in paper
  1. If nice and fresh, oil half a sheet of white paper for every fish.
  2. Fold the herrings in the oiled paper.
  3. Broil fifteen minutes over a slow fire, turning them over three or four times.
  4. Serve in the papers.
For dry herrings
  1. Should you have any that have become dry, soak them about twenty minutes in lukewarm water.
  2. Proceed as first directed.
Note
  1. Same process will do for red herrings.
Original Text
22. Fish for Breakfast,—Bloated Herrings.—They require to be freshly salted, for if dry they are quite rank and unpalatable; scrape them lightly with a knife, and wipe them well with a cloth; pass the point of a knife down the back from head to tail, making an incision about a quarter of an inch in depth; place them upon the gridiron over a sharp fire; they will take about six minutes to cook, of course turning them occasionally; when done, put them upon a hot dish, open the backs, and place half a small pat of butter in each; again close them: cooked this way they are delicious, especially if they are real bloaters. Another way is to cut them quite open and broil them flat upon the gridiron, and serve quite plain; this way they are done much more quickly. Or, if nice and fresh, oil half a sheet of white paper for every fish, in which fold them and broil fifteen minutes over a slow fire, turning them over three or four times, and serve in the papers. Should you have any that have become dry, soak them about twenty minutes in lukewarm water, and proceed as first directed. (Same process will do for red herrings.)
Notes
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