The process differs, however, in that the fish is cooked
gently by simmering. This cookery method is employed for fish that is
inclined to be tough. Usually, vegetables, such as carrots and onions,
are cooked with the fish in order to impart flavor. To prevent the fish
from falling apart, it may be wrapped in cheesecloth or gauze.
58. STEWED FRESH HERRING.--When fresh herring can be obtained, it can be
made into a delicious dish by stewing it with onions, parsley, and
carrots. In this method of preparation, the herring should not be
permitted to stew rapidly; it will become more tender if it simmers
gently. As herring are rather small fish, weighing only about 1/2 pound,
it will usually be necessary to obtain more than one for a meal.
Clean the required number of fresh herring, place them in a saucepan,
and sprinkle them with salt and pepper. Brown some slices of onion in
butter, and add the same number of slices of carrots and a generous
quantity of parsley. Add enough boiling water to these vegetables to
cover them and the fish, and pour both over the fish. Place all on the
fire and simmer gently until the fish is tender. Remove the fish from
the water and serve. The vegetables are used merely to add flavor, and
they will have practically boiled away by the time the fish is cooked.
59. STEWED EEL.--Eel is delicious when stewed. When allowed to simmer
slowly with several slices of onion and a little parsley, it becomes
both tasty and tender.
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