Baked Herring Olives (or Stuffed Fillets)
From The victory cookery book, 1918
Serve with the sauce.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 18. The excerpt below is the record exactly as published.
Baked Herring Olives (or Stuffed Fillets) Materials.—Herring olives prepared as for the pickled herring ragout, a little batter, a few maize crumbs, a little fish sauce (see p- 46) or tomato sauce, sharp sauce, an- lchovy sauce (see pp. 48 and 45) or any other
Cook this with the app: pantry check, scaling, and the assistant.