To fry HERRINGS

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
For frying herrings
For garnish
For parsley sauce
For onion sauce
For sauce (optional)
Instructions (12)
  1. Scale, wash, and dry your herrings well.
  2. Lay them separately on a board, and set them to the fire two or three minutes before you want them, to keep the fish from sticking to the pan.
  3. Dust them with flour.
  4. When your dripping or butter is boiling hot, put in your fish, a few at a time.
  5. Fry them over a brisk fire.
  6. When you have fried them all, set the tails up one against another in the middle of the dish.
  7. Fry a large handful of parsley crisp, take it out before it loses its colour, and lay it round them.
  8. Serve with parsley sauce in a boat.
  9. Alternatively, if you like onions better, fry them and lay some round your dish.
  10. Serve with onion sauce.
  11. Or, you may cut off the heads after they are fried, chop them, and put them into a sauce-pan, with ale, pepper, salt, and an anchovy.
  12. Thicken the sauce with flour and butter, strain it, then put it in a sauce-boat.
Original Text
To fry HERRINGS. SCALE, wash, and dry your herrings well; lay them separately on a board, and set them to the fire two or three minutes before you want them, it will keep the fish from sticking to the pan, dust them with flour, when your dripping or butter is boiling hot put in your fish, a few at a time, fry them over a brisk fire; when you have fryed them all, set the tails up one against another in the middle of the dish, then fry a large handful of parsley crisp, take it out before it loses its colour, lay it round them and parsley sauce in a boat; or if you like onions better, fry them, lay some round your dish and make onion sauce for them; or you may cut off the heads after they are fryed, chop them, and put them into a sauce-pan, with ale, pepper, salt, and an anchovy, thicken it with flour and butter, strain it; then put it in a sauce-boat.
Notes
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