FOR LENT.

Auckland Star, Volume LXVIII, Issue 48, 26 February 1937, Page 11

FOR LENT.

NEW IDEAS FOR HERRINGS. Filleted Herrings. Have the herrings filleted, then the fillets dipped in flour, fried in a little butter, removed and kept warm while the butter is slightly browned, flavoured with a squeeze of lemon juice and a little chopped parsley, and poured quickly over the fillets. Scotch Herrings. Two herrings, loz dripping, loz seasoned oatmeal. Clean the herrings thoroughly, cut across slantwise to prevent the skin curling up, roll them in the oatmeal. Heat the dripping in a fryingpan and fry the herrings for ten minutes. Drain and serve very hot. Baked Rolled Herrings With Tomatoes. The herrings must have heads, tails, and backbones removed, then well washed and opened. Spread the insides with a mixture made by mashing a large ripe peeled tomato with breadcrumbs, pepper and salt, and a little mustard. Roll up the fish, put in a baking-tin with dripping, and bake for about half an hour. Herrings Fried in Salt. Put nothing in your pan except a good layer of salt and let the herrings cook on top of this. They must be done over a slow flame to prevent them sticking, but even though they do come to table looking less attractive than usual, they will be improved in flavour. Soused Herrings. Put three or four of the cleaned fish on a dish, squeeze a lemon over them and sprinkle them with salt. Leave them there all night, and next day wipe each fish and put them in a fireproof bakingdish. Add a dessertspoonful of Tarragon vinegar and a teaspoonful of salt to a pint of water, and pour it over them. Put them in the oven, and let them bake until cooked. Serve cold with brown breafl and butter and lemon, in the same dish in their liquor.