Baked Herrings
From English and French cookery, 1890
Serve for breakfast with a little of the liquor and a sprig of parsley.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 35. The excerpt below is the record exactly as published.
the herrings ; twist them in a round and put them in a pie-dish with vinegar, whole pepper, and a bay-leaf or two
Cook this with the app: pantry check, scaling, and the assistant.