Broiled Fresh Herring with Mustard Sauce

Ingredients

• the required number of herring
• one teaspoonful of flour
• one tablespoonful of mustard
• one breakfast cupful of white stock
• one ounce of butter
• one teaspoonful of chopped parsley

Method

1. 1

   Take the required number of herring with soft roes, cut off the heads and clean, but do not open them; dip them well in salad oil, season with pepper and salt and leave them for an hour.

2. 2

   Arrange the fish on a gridiron and let them stand over a clear, slow fire and broil for fifteen minutes, turning until they are done.

3. 3

   Mix one teaspoonful of flour and one tablespoonful of mustard with cold water; when smooth pour in one breakfast cupful of white stock; turn this in a saucepan and stir over the fire until thick and it boils, then put in one ounce of butter, one teaspoonful of chopped parsley and pepper and salt to taste.

4. 4

   Put the herrings on a hot dish, and when the butter is dissolved pour it over the fish and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 15. The excerpt below is the record exactly as published.

Broiled Fresh Herring with Mustard Sauce. Take the required number of herring with soft roes, cut off the heads and clean, but do not open them; dip them well in salad oil, season with pepper and salt and leave them for an hour. Arrange the fish on a gridiron and let them stand over a clear, slow fire and broil for fifteen minutes, turning until they are done. Mix one teaspoonful of flour and one tablespoonful of mustard with cold water; when smooth pour in one breakfast cupful of white stock; turn this in a saucepan and stir over the FISH. 63 fire until thick and it boils, then put in one ounce of butter, one teaspoonful of chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.