Fried Fresh Herrings with Herbs

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 8 min Total: 8 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (16)
  1. Wash the herrings in salt water.
  2. Dry them well in a clean cloth.
  3. Cut off the heads and tails.
  4. Split and bone the herrings as for grilled bloaters.
  5. Thoroughly cleanse from any unclean parts.
  6. When all the bones are removed, season them with pepper and salt.
  7. Brush them over on the inside with a little warm butter or oil.
  8. Sprinkle also with chopped parsley and eschalot and a very little laurel leaf.
  9. Close up the herrings into their natural shapes.
  10. Flour them well.
  11. Brush them over with whole beaten up egg.
  12. Fry in clean boiling oil or fat for about eight minutes.
  13. When a pretty golden brown, take up.
  14. Dish on a dish-paper.
  15. Garnish with green parsley.
  16. Serve hot or cold.
Original Text
Fried Fresh Herrings with Herbs. (Harengs frits aux fines Herbes.) Take some nice fresh herrings, wash them in salt water, then dry them well in a clean cloth and cut off the heads and tails, split and bone as for grilled bloaters, and thoroughly cleanse from any unclean parts; when all the bones are removed season them with pepper and salt and brush them over on the inside with a little warm butter or oil, and sprinkle also with chopped parsley and eschalot and a very little laurel leaf; close up the herrings into their natural shapes and flour them well, brush them over with whole beaten up egg, and fry in clean boiling oil or fat for about eight minutes; when a pretty golden brown take up, dish on a dish-paper and garnish with green parsley. These are nice hot or cold.
Notes
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