This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1902 Excerpt: ...Do not let the fish get too dry. 52.--STUFFED AND BAKED HERRING. (Fr. Harengs Farcis au Four.) Ingredients--4 Herring. i des.-spoonful Flour. Pepper and Salt. 2 tablesp. Bread Crumbs. i teasp. chopped Parsley. i tablespoonful Milk. A little Butter or Dripping. MethodWash and clean the fish, cutting off the heads and ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1902 Excerpt: ...Do not let the fish get too dry. 52.--STUFFED AND BAKED HERRING. (Fr. Harengs Farcis au Four.) Ingredients--4 Herring. i des.-spoonful Flour. Pepper and Salt. 2 tablesp. Bread Crumbs. i teasp. chopped Parsley. i tablespoonful Milk. A little Butter or Dripping. MethodWash and clean the fish, cutting off the heads and the fins. Scrape all the scales off with a knife, and then dry the fish in a cloth. Split them open, removing all the bones carefully; and if there are roes, put them on to a greased tin, and bake in the oven about ten minutes. Dip each fish into the flour, coating them lightly, and score the skin across three times with a knife. To make the stuffing, put the bread crumbs, pepper, salt, and parsley into a basin, chop up the roes, add them to it, and moisten with milk. Spread this stuffing on the open side of two of the herring, and cover with the other two, keeping the skin side uppermost this time, and making a sandwich as it were. Grease a Yorkshire pudding tin with a little dripping, place the fish on this, and put some more dripping or butter in small pieces on the top. Bake in a moderate oven from fifteen to twenty minutes, and serve on a hot ashet with a dish paper under them, and garnish with parsley. Note.--Oatmeal may be used for the stuffing instead of bread crumbs. S3 JOHN DORY 53.--JOHN DORY. (Fr. Doret.) Choose this fish of medium size. The large ones are coarse and strong in flavour. Cook it according to any of the Recipes given for Cod or Halibut. MethodFree the fish from all skin and bone, then weigh and chop it finely. Boil the rice according to Recipe 133, and drain it well. Melt the butter or dripping in a saucepan, and put in the fish and rice. Season with pepper and salt, and add the raw yolk of egg. Mix well together, and m...
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Add this copy of Fish and Fish Entrees With Appropriate Sauces to cart. $41.36, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2011 by Nabu Press.
Add this copy of Fish and Fish Entrees With Appropriate Sauces (Domestic to cart. $42.00, poor condition, Sold by Chapter 1 Books rated 5.0 out of 5 stars, ships from Johannesburg, SOUTH AFRICA, published 1902 by T. C. & E. C. Jack.
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Seller's Description:
Poor. No Jacket. 140 pages (complete). Boards worn, a bit cocked, stained, marked. Tanning, foxing, a bit insect damaged on page edges-not affecting the text, markings. However, it is still in fair condition, tightly bound and intact. MK.
