Herring Paste
Dear Aunt Daisy, After experimenting I have found that e herring paste made using skin and bones is smooth enough for most palates and has no perceptible bones. Here is my recipe: Remove heads only from 2 red herrings and put them, skin, . bones and all, twice through the mincer, using the finest cutter. Melt 4%4lb. butter, or clean dripping from the roast, in a saucepan and add the minced ‘herring. Cook a few minutes. Beat 2 eggs and 44 cup top milk together and add to the mixture with 2 teaspoon pepper. Stir well and cook a few minutes over-a moderate heat until the paste thickens. Unless "T E.L.," Christchurch, is catering for a sick person this recipe should be of help.
A Danish Reader
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19490527.2.47.3.4
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New Zealand Listener, Volume 20, Issue 518, 27 May 1949, Page 23
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128Herring Paste New Zealand Listener, Volume 20, Issue 518, 27 May 1949, Page 23
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