Stuffed Herrings with Mustard Butter

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Yield
4.0 herrings
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
For the herrings
For the Mustard Butter
Instructions (8)
  1. Take four good sized nice fresh herrings, split them and remove all the bones as in foregoing recipes.
  2. Season the insides with the following seasoning: Mix all together a pinch of pepper and salt, one ounce of freshly made bread-crumbs, one ounce of warm melted butter, two washed boned, and chopped anchovies, chopped parsley, bayleaf, thyme, and eschalot (one tablespoonful all together of the herbs).
  3. Close the fish again into their natural shapes.
  4. Steep them in warm butter or dripping.
  5. Grill or broil, or cook on a greased tin for ten to twelve minutes.
  6. Dish on a hot dish and serve with mustard butter as made below, on the top.
Mustard Butter
  1. Take two ounces of butter, a teaspoonful of mixed English mustard, the same of French mustard, the juice of half a strained lemon, and half a tablespoonful of French tarragon vinegar.
  2. Mix up all together, then use.
Original Text
Stuffed Herrings with Mustard Butter. (Harengs farcis au Beurre de Moutarde.) Take four good sized nice fresh herrings, split them and remove all the bones as in foregoing recipes, season the insides with the following seasoning, viz.: Mix all together a pinch of pepper and salt, one ounce of freshly made bread-crumbs, one ounce of warm melted butter, two washed boned, and chopped anchovies, chopped parsley, bayleaf, thyme, and eschalot (one tablespoonful all together of the herbs); close the fish again into their natural shapes and steep them in warm butter or dripping, and grill or broil, or cook on a greased tin for ten to twelve minutes; dish on a hot dish and serve with mustard butter as made below, on the top. Mustard Butter.—Take two ounces of butter, a teaspoonful of mixed English mustard, the same of French mustard, the juice of half a strained lemon, and half a tablespoonful of French tarragon vinegar; mix up all together, then use.
Notes
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