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Broiled Herring with Anchovy Sauce
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 48. The excerpt below is the record exactly as published.
BROILED HERRING with ANCHOVY SAUCE Take herrings, dip in oil or melted but- ter, season with salt and pepper and broil. While fish are broiling, take small jar of Anchovy paste, dissolve in pan with butter, chopped parsley and juice of one lemon
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