Broiled Herring
From The Swedish, French, American cook book, 1918
Serves 1
Serve with baked or stuffed potatoes.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 149. The excerpt below is the record exactly as published.
Broiled Herring ( Hareng grille) Scale, wash, and clean the herring well; open it in front; remove main bone and as many small ones as possible; double it over again; put on a broiler and broil over a good hot fire for about ten minutes — five minutes on each side. Put on a hot platter; pour melted butter over it; sprinkle with chopped parsley; garnish with lemon
Cook this with the app: pantry check, scaling, and the assistant.