Broiled Fresh Herrings, Maitre d' Hotel
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 15. The excerpt below is the record exactly as published.
Broiled Fresh Herrings, Maitre d' Hotel. Slice the herring down the stomach and take out the insidcs and the bones; pour over a little olive oil and sprinkle with chopped parsley, and let remain for an hour. Put them on a gridiron over the fire and broil until done. Put them on a dish with a few lumps of cold maitre d'hotel butter
Cook this with the app: pantry check, scaling, and the assistant.