Baked Mackerel or Herring
From The official handbook for the National Training School for Cookery, 1891
Watch the fish while baking to ensure it does not dry out.
Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 91. The excerpt below is the record exactly as published.
BAKED MACKEREL OR HERRING. Average cost of " Mackerel or Herring " (baked with bread crumbs and herbs). INGREDIENTS. d. 2 mackerel 6d. or herrings id. 1 dessertspoonful of chopped herbs and onions i 1 dessertspoonful of chopped parsley o>\ 1 dessertspoonful of bread crumbs \ 1 Pepper and salt \ °2 2 oz. of dripping I With Herrings, $d. With Mackerel, gd. Time required about forty minutes. Now we will show you how to bake Mackerel or Herrings with herbs and bread crumbs. 1. We wash the mackerel or herrings
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