RECIPES TRIED AND TRUE
HERRING SALAD
- 3 herrings,
- 3 apples,
- 3 boiled potatoes,
- ½ cup mixed nuts,
- ¼ cup chopped veal,
- 1 pickle,
- Small onion,
- Pinch pepper,
- ¼ cup sugar,
- Few capers,
- Four hard boiled eggs,
- Vinegar.
Clean and pick to pieces herring; chop apples, potatoes, nuts, veal, pickle, onion and mix with pepper, sugar, capers and whites of eggs. Mix with yolks of eggs and a little vinegar.
MOCK PATE DE FOIE GRAS
- ½ lb. calves liver,
- 4 slices onion,
- 4 slices bacon,
- 4 mushrooms,
- Salt and pepper.
Pour boiling water over liver, let stand ten minutes; drain and dry. Cut in dice, fry gently with onion, bacon and mushrooms. Liver must be cooked through, not brown when done. Turn contents, minus fat, into chopper; season with salt and pepper. Put between slices of sandwich bread.
OYSTER COCKTAIL
Allow five or six small oysters to each guest. Season with salt, pepper, tomato catsup, lemon, Worcestershire sauce, horseradish, and serve very cold. Garnish with celery and lemon.
SARDELLEN PASTE
Cream ½ pound sweet butter with about one dozen sardellen which have been soaked for about four hours. Bone sardellen and chop very fine before creaming. Serve on toast.
STUFFED EGGS WITH ANCHOVIES OR SARDINES
- 1 doz. hard boiled eggs,
- 6 Anchovies,
- 2 tablespoons oil,
- ½ Lemon,
- 1 teaspoon Worcestershire sauce.
Cut eggs in half lengthwise, mash yolks smooth. Into this mix well washed anchovies, oil from anchovies, juice of lemon, Worcestershire sauce, pepper and salt. Fill eggs and serve on lettuce.
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