All Fish Recipes For:
Salmon Tuna Mackerel Cod Halibut Perch Flounder Smelts Rock Fish Shad
Turbot Trout Herring Eel Haddock Shad Roe Bluefish Finnan Haddie Salt Fish
Scale and wash them well; cut off the heads and fins, and season them with salt, pepper and cloves; pack them neatly in a large jar, and pour on enough cold vinegar to cover them; put a plate over the top of the jar, and set it in a moderately warm oven, or on the top of a stove, in a pan of hot water, for five or six hours; they will keep in a cool place several
weeks, and are an excellent relish. The jar or pan should be of stone ware, or fire-proof yellow ware.
STEWED FRESH HERRING.
When fresh herring can be obtained, it can be made into a delicious dish by stewing it with onions, parsley, and carrots. In this method of preparation, the herring should not be permitted to stew rapidly; it will become more tender if it simmers gently. As herring are rather small fish, weighing only about 1/2 pound, it will usually be necessary to obtain more than one for a meal.
Clean the required number of fresh herring, place them in a saucepan, and sprinkle them with salt and pepper. Brown some slices of onion in butter, and add the same number of slices of carrots and a generous quantity of parsley. Add enough boiling water to these vegetables to cover them and the fish, and pour both over the fish. Place all on the fire and simmer gently until the fish is tender. Remove the fish from the water and serve. The vegetables are used merely to add flavour, and they will have practically boiled away by the time the fish is cooked.
All Fish Cooking Method Recipes For:
Boiled Fish Broiled Fish Baked Fish Sauted Fish Stewed Fish Creamed Fish
Fish Salad Fried Fish Fish Soup Fish Chowder Fish Balls Fish Sauces Fish Stuffings
Fish Dressings Fish Tartre Fish Au Gratin Planked Fish Pan Fish Fish Croquettes