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.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)