| How To Cook: |
|
|
1. Take enough fresh herrings or mackerel to fill a moderate-size dish.
|
2. Scale and split them and remove the backbones.
|
3. Lay them flat, season the inside of each with salt, pepper and chopped parsley and roll up neatly.
|
4. Butter a pie dish and sprinkle in it a thick layer of fine breadcrumbs.
|
5. Lay in some of the fish, and then fill the dish with alternate layers of breadcrumbs and fish.
|
6. Cover the top with a few slices of fat bacon, and pour over all eggs beaten up with tarragon vinegar (or, if preferred, with ¼ pint cream).
|
7. Cover the dish with short crust pastry and arrange the heads of the fish in a hole made in the center of the crust.
|
8. Bake in a hot oven (450°F) until the pastry is cooked.
|
9. Put a piece of parsley into the mouth of each fish before serving.
|
|
TIP:
|
|
If preferred, leave the heads on the fish, but clean and bone them; put the fish with their heads towards the center of the pie.
|
| |
