Tuesday, 6 November 2012

Herrings Alethea

Alethea was my mother's first name. This is the first recipe in the "fish" section of her recipe book and it is written in red biro in handwriting I don't recognise but may be an earlier incarnation of hers.

At the foot of the recipe in brackets is my mother's maiden name, A. Weiss, followed by a word that I cannot read. Next to the name "Herrings Alethea" in different-coloured ink is an address: 111 Woodstock Road Oxford. Was this something she cooked when working as a secretary in Oxford before she went to university? Strangely, someone has crossed out the recipe. But it is still legible and, for the record, here it is below. I don't remember ever having eaten it.

Cut and fillet 1 herring for each person. Lay flat on floured board and place slices of garlic, dabs of French mustard and a few drops of lemon juice. Clean 1 small sweet pepper and a couple of tomatoes, fry them lightly in cooking oil along with a few very thin slices of onion.

Place a few teaspoons of this mixture inside each herring, roll it up and place in a greased baking tin. Plcae remains of tomato/pepper mixture on and around fish and then pour about half a cup of milk over them. (The roes should be chopped up and placed inside the fish.) Season and bake [?] in a low oven until fish is tender.

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