Quantity for 6 Persons.
- 12 fresh herring
- Salt
- ½ lb. of butter or lard
- 1 cup of flour
For the Gravy.
- Juice of 1 lemon
- ⅛ lb. butter
- 1 tbsp. parsley
Preparation: The head of the herring must have a yellow color, if it looks reddish, the herring is stale. The herring is dressed, washed, salted for 45 minutes, then it is dried and rolled in flour, that has been mixed with salt and pepper. Heat the butter or fat and fry the herring in it to a nice color, turning occasionally. For the gravy, brown the butter, add the juice of the lemon and finely chopped parsley.
Serve the herring on a hot platter and pour the gravy over it.
No. 44—TO MARINATE OR PICKLE FRIED HERRING.
Quantity for 6 Persons.
- 12 fresh herring
- Salt
- 1 cup of flour
- ½ lb. of butter or lard
For Marinating.