Pearls Before Swine by Stephan Pastis

Pearls Before Swine

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  1. Alexikakos

    Alexikakos said, about 3 years ago

    I wonder if they were fried and pickled? (There’s two parts.)

    From: The Scandinavian Cookbook

    By: Nika Standen Hazelton

    Published by: The Macmillan Company
    Collier-Macmillan Canada Ltd., Toronto, Ontario

    Library of Congress Catalog Card Number: 65 – 12150

    Swedish Fried Herring or Smelts
    (Stect strömming)

    Excellent when made with filleted mackerel.

    2 lbs. herring or smelt fillets
    1 teaspoon salt
    1/4 teaspoon white pepper
    1/2 cup butter
    1 cup chopped parsley or 1/2 cup chopped dill
    2 eggs beaten
    2 cups fine dry bread crumbs

    Wash fish fillets in iced water.
    Dry on absorbent paper.
    Sprinkle with salt and pepper.
    Blend together 1/4 cup of the butter with the parsley or dill.
    Spread on fish fillets and put together like a sandwich.
    Dip fish sandwiches in beaten eggs and roll in breadcrumbs.
    Shake free of excessive crumbs.
    Chill for 15 to 30 minutes. (This is not strictly necessary, but the fish fries more easily.)
    Melt remaining butter and fry fish sandwiches in it until golden on all sides.
    Serve with mashed potatoes and a salad.

    Now, on to the pickling.

    Pickled Fried Herring or Smelts
    (Inlagd stekt strömming)

    Fried herring or smelts (see above) made with dill, cold.
    3/4 cup white vinegar
    1/4 cup water
    2 tablespoons sugar
    5 peppercorns
    1 medium onion, sliced
    5 large dill sprigs

    Combine vinegar, water, sugar, peppercorns, onion and dill.
    Bring to a boil; simmer covered 5 to 10 minutes.
    Strain and chill.
    Pour over fried fish and chill in refrigerator for 3 hours or overnight.
    Drain before serving.
    Very good for a smorgasbord.

  2. Sherlock Watson

    Sherlock Watson said, about 3 years ago

    They should have tossed him a red herring… with a lit fuse sticking out of it.

  3. margueritem

    margueritem GoComics PRO Member said, about 3 years ago

    @Sherlock Watson

    That would have been an excellent plan.

  4. kamb8

    kamb8 said, about 3 years ago

    All I could think of when I saw this strip was:
    You must cut down the mightiest tree in the forest….weeeeeeth…..A HERRING!

  5. Alexikakos

    Alexikakos said, about 3 years ago

    Well, since you asked….


    Grease, or line with waxed paper, an 8 inch square cake tin.

    2 Squares of unsweetened chocolate
    1/2 cup shortening or butter
    1/2 teaspoon vanilla extract (real not artificial)
    1 cup sugar
    2 eggs
    1/2 cup (un-sifted) all purpose flour
    1/4 teaspoon salt
    1/2 cup chopped walnuts or raisins or coconut

    Melt chocolate over hot water (or over very low heat on the stove top), together with the butter or shortening.
    Then stir in the sugar, salt, and vanilla. Make sure it is cool enough, then stir in the eggs, (otherwise they will cook) one at a time, beating well after each addition. Add the flour a bit at a time and blend well. Add the walnuts, or raisins or coconut and stir until well mixed. .

    Preheat oven to 350 degrees Fahrenheit

    Pour the batter into the cake tin. (use a spatula to scrape the mixing bowl).

    Put in the oven on the second rack. (Top rack is first.) and bake 25 to 30 minutes.

    Check at 25 minutes.
    It’s done when a knife inserted in the middle comes out clean. (If the knife is not clean it’s obvious.) Don’t go longer than 5 minutes before checking again.

    Notes from me:

    I always use butter.
    Large eggs work best.
    Plump the raisins by putting them in hot water for a few minutes then measure the 1/2 cup.
    I always add a 1/2 cup of shredded coconut to the batter as well as raisins. I never use walnuts because I’m not fond of them.
    After removing the pan from the oven cover it with a tray or cookie sheet while cooling. It keeps them moist.

    I have posted these before, but it’s “National Dessert Day,” today, and this is one of my favourite desserts.

  6. PICTO

    PICTO said, about 3 years ago


    When it comes to desserts, I prefer mine just.

  7. Bruno Zeigerts

    Bruno Zeigerts said, about 3 years ago


    ‘Aw, please?’
    (Had to think for a minute to place the reference, oh knights who … who until recently say ‘ni.’

  8. Harry Grapjas

    Harry Grapjas said, about 3 years ago

    As you probably know the Dutch eat their herrings raw with just some onions. And yes, they taste great that way. Ever tried?

  9. Sisyphos

    Sisyphos said, about 3 years ago

    Ol’ polar bear gonna have tummyache. That’s four penguins (or is it five now?), whole, plus that bucket o’ herring “appetizer.” These dumb emperors just keep on acting more like lemmings than Cartoon-Boy’s lemmings do!

  10. PUNishment

    PUNishment said, about 3 years ago


    Plus the bucket I think.

  11. Alex Rorke

    Alex Rorke said, about 3 years ago

    Need more variety. One Penguin always gets tossed into a PB digestive tract. How about a Killer Whale snacking on a well fed Polar Bear?

  12. mkhill

    mkhill said, about 3 years ago


    You should make some for all of us. :)

  13. RipleyKGarfield

    RipleyKGarfield GoComics PRO Member said, about 3 years ago

    And Chamberlain thought Schicklgruber would be satisfied with half of Czechoslovakia!

  14. Potrzebie

    Potrzebie said, about 3 years ago

    I would guess like Chicken or Turkey. They must have some nice amount of fat on them.

  15. BRO6164

    BRO6164 said, about 3 years ago

    What’s for dessert?


    You had to ask,didn’t you? Now,see what you’ve done.

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