This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
We have three sorts of Herrings; first the fresh, which are the best.; they ought to be very fresh, firm, and the Flesh very white. The pickled Herrings, (the Dutch are the best); and the dried, commonly called red Herrings. The Pilchard resembles much the Anchovy, and is very good when perfectly fresh.
They must be scaled, gutted, well washed, and dried with a Cloth; Melt some Butter, with chopped Parsley, Shallots, Pepper and Salt in it; dip the Herrings therein, and roll them in Bread Crumbs to broil: Serve upon a Sauce made of melted Butter, a little Flour, a few Drops of Vinegar, and a little Broth, mix the Mustard therein according to Discretions, when ready the serve.
Harengs frais marines. See Maquereaux frit.
Split them at the Back to the Bone, and marinate them about half an hour in melted Butter, with Pepper, Salt, and a few sprigs of Fennel; then broil them as the former, basting with the Marinade: Serve with Sauce Ravigotte, or Sauce au Pauvre Homme, or with the last mentioned Sauce.
Make a saint Menehoult with melted Butter, a little Flour, some Milk, all sorts of chopped sweet Herbs, bits of Roots, slices of Onions, Pepper and Salt; boil these about half an hour, then put the Herrings to boil therein; when they are almost done, take them out, and skim the Fat off the Liquor; dip the Herrings in it, roll them in Bread Crumbs, and broil a moment; Serve with Sauce Remoulade, in a boat.
Harengs frais aux fines Herbes. See Mackerels.
Make a Roux with Butter and Flour; when of a fine brown, add some Broth and white Wine, with a faggot of all sort of sweet Herbs, one dozen of small Onions, scalded, and a few Mushrooms; boil these about half an Hour: Cut off the Heads and Tails of the Herrings, and put them to boil in this Sauce, adding Pepper and Salt; boil on a smart Fire, reduce the Sauce, and when ready to serve, add a chopped Anchovy, and whole small Capers; garnish the Dish round with fried Bread.
Scale and gut them without washing, marinate them as the Herrings, broil them, and serve with the same Sauces.
Soak them first in Water, then in Milk; cut off the Heads and Tails, skin them, and broil after the same manner as the fresh ones under this Denomination, observing, that they do not require so long a time; Squeeze a. Lemon over them when ready to serve. When they are well soaked, they may be dressed in all the different Ways of fresh Herrings. - The Dutch often eat them with stewed greens; and the French with Eggs, dressed in different manners.