Herring Paste
Dear Aunt Daisy, Can you tell me how to bone the dried red herrings for making fish paste, I took the back-bone out, and the worst of the others, and put the rest through the mincer, trusting to chance that, being small, they would dissolve. "Chance" was right, for I spent up to 8 to 10 hours picking them out! "T .E.L.," Christchurch. Perhaps a Link will come to your rescue. I have always been told that putting the herrings through the mincer twice, after skinning and taking out the main bones, was quite sufficient, and that the tiny pieces do dissolve or become absorbed. This is my recipe-a rather expensive one! Put 2 skinned and boned red herrings through mincer twice. In a basin, mix this with 2 beaten eggs, a shake of pepper, and % cup of good top milk or cream. Stir and mix smooth, and cook in an outer saucepan of boiling water until the paste is thick and creamy. T.E.L. would also like a recipe for diabetic marmalade without gelatine. I haven’t one, but perhaps a Link would assist. 6
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19481119.2.50.3.2
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New Zealand Listener, Volume 19, Issue 491, 19 November 1948, Page 27
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186Herring Paste New Zealand Listener, Volume 19, Issue 491, 19 November 1948, Page 27
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