| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
English |
English, Fish/sea |
4 |
Servings |
INGREDIENTS
| 8 |
|
Herrings, cleaned |
| 3 |
pt |
Salt water: use fresh |
|
|
water salted to a rate |
|
|
of 2 oz. salt to 1 |
|
|
pint of water |
|
|
MUSTARD SAUCE |
| 1 |
oz |
Butter |
| 1 |
T |
Level flour |
| 1 |
t |
Good ts dry mustard |
|
|
Pinch of salt |
|
|
Squeeze of lemon juice |
| 1/2 |
pt |
Fish stock |
| 1 |
T |
White wine vinegar |
INSTRUCTIONS
Place the herrings in the salted water, which has been brought to a
rolling boil. Bring back to the boil and boil guickly for 8 to l0
minutes. Drain well, and serve with boiled potatoes and Mustard Sauce.
Serves 4. Mustard Sauce: melt the butter ovel- a low heat and add the
flour, stirring until the mixture is smooth. Remove from the heat and
add the mustard, salt and lemon juice. Gradually stil- in the stock
and the vinegar. Bring to the boil, stirring, and pour ovel- the
Lowestoft Herrings to serve. Posted to MM-Recipes Digest V4 #275 by
ray.watson@ukonline.co.uk on Mon, 7 Oct 1996.
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