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| Fried Herring Roes |
"In the season we would be coming
ashore early every morning for breakfast carrying about half a hundred of fresh
herring with us. We used to go to a public house for breakfast, and the woman
there would take the herrings from us and scrape them as clean as clean, and
then she would boil a potful for us.
When they were done, we we would
shake the herrings from the bone into little brown dishes. We would fill them
up with the herring broth, supping it with the herrings. Some of us, to make it
more tasty, would sometimes put a scallion in the broth. We would have our own
bread and butter to eat with us.
Afterwards some would, maybe, have a
pint or two of "jough" (ale) and sometimes we would carry a jar of it on board
with us."
1/2lb. herring roes or melts (soft
roes)
Seasoned Flour
1 1/2 oz. butter
Dip roes in the seasoned flour and gently fry in the butter for about eight
minutes.
*Roeder. C. (1904) Manx Notes and
Queries. |
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