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Baked Herring’s in a Crust
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Grated horseradish or horseradish sauce is good with baked or boiled Herrings.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 48. The excerpt below is the record exactly as published.
Baked Herring’s in a Crust. — [Gountess Munster.]— Make a shape of good paste just the length and breadth of a Herring. Scale, wash, and clean a fresh Herring, and lay it in the crust, with a bit of butter, some minced chives, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.