Broiled Fresh Herrings

Ingredients

• eight or ten Fresh Herrings
• Dredge salt over the fish
• Dredge flour over the fish
• with a little oil
• 1 breakfast-cupful of warmed butter
• 2 table-spoonfuls of mustard
• a little pepper

Method

1. 1

   Clean and wash the herrings, dredge with salt and flour, and broil over a slow fire, turning when one side is done.

2. 2

   Serve on a hot dish with a sauce made from warmed butter mixed with mustard.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 100. The excerpt below is the record exactly as published.

Broiled Fresh Herrings. — (1) Select eight or ten Fresh Herrings, scrape, clean, and wash them. Dredge salt and flour over the fish, put them in a frying-pan with a little oil, and broil over a slow fire, turning them when one side is done. They will take about seven or eight minutes to cook ; then arrange them on a hot dish, and serve with butter sauce, with a little mustard mixed in, in a sauceboat. (2) Select the required quantity of Fresh Herrings, cut off the heads, and thoroughly clean them ; make three incisions on each side, dip them in flour, and broil over a moderate fire, turning so as to do both sides equally. When they are cooked, dust a little salt over them, arrange on a folded napkin on a dish, and garnish with parsley. Put 1 breakfast-cupful of warmed butter in a saucepan with 2 table-spoonfuls of mus- tard, 2oz. of butter, and a little pepper

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