Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Herring | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoonful of salt to each quart of water
- 1 pint brown vinegar
- a pint of milk
- 2 eggs
- one guide is when the fish can be easily pushed away from the bone
- 19 herring
- 10 bayleaves
- salt
- pepper
- vinegar
Directions
i lb. uncooked Allotted white lemon juice.
i gill milk or fish stock. \ oz. butter.
\ gill cream.
1 oz. flour.
2 eggs (small), pepper, salt.
Wipe the fish and chip it finely ; melt butter in a saucepan ; add flour and milk or stock, and cook till thick, stirring all the time ; pound this mixture with the eggs ; rub all through a sieve, season carefully and sufficiently ; add the cream ; spoon the mixture into a souffle tin ; steam till firm about 40 or 45 minutes ; turn on a hot dish, and coat with fish sauce. If no cream is used, put 1 oz. of butter and half a pint of milk.
Carefully wash the piece of fish, and see that no blood is left inside. Place it in enough boiling water to just cover it. Add one tablespoonful of salt to each quart of water. Bring the fish quickly to boiling point, and skim it well. Then draw aside to a cooler part of the stove and simmer till done. It needs experience to judge this point perfectly, but one guide is when the fish can be easily pushed away from the bone. When cooked, drain, and serve on a hot, folded serviette, and garnish it with fresh parsley and prettily-cut slices of lemon. The time allowed for cooking it is usually eight minutes to each pound if a thin fish. Hand round, with the fish, shrimp or lobster or parsley sauce, and some dressed cucumber.
Remove the heads and tails from as many herring as may be required ; split them open and take out the bones ; season the cut sides with salt and pepper, and dip them in a little milk, then in Scotch oatmeal ; have ready some dripping in a frying pan ; fry for ten minutes till a nice golden brown ; drain on paper, dish up, and serve very hot.
Use only Paterson’s Irish Matches
BOILED SALMON. '
FRIED HERRING (SCOTCH).
HOME RECIPE BOOK
HERRING (PICKLED).
1 pint brown vinegar. 8 or 10 bayleaves.
£ pint water. pepper and salt.
2 oz. pickling spice.
Split the herring and remove the bones ; roll fish, and pack it tightly in a large stone pie-dish ; sprinkle with pepper, salt, and spices ; dredge in a little flour ; add the bay leaves and pour over the vinegar and water mixed ; cover the pie- dish, and let them cook in a moderate oven for two hours.