Broiled Yarmouth Bloaters

Ingredients

• bloat herrings, or bloaters
• a little lemon juice
• hot butter

Method

1. 1

   Split them down the back, remove the bone and head, and broil three minutes.

2. 2

   Pour over it a little lemon juice mixed with hot butter.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 8. The excerpt below is the record exactly as published.

BROILED YARMOUTH BLOATERS. breaking the slices. Season it nicely with a part of a blade of mace, a bit of bay leaf, one clove of garlic, six whole peppercorns, four cloves, a little salt, and a thin slice of lemon. Add an- other slice of salmon, and season in like manner, and repeat the process until all the slices are used. Add equal parts of vinegar and water to cover the fish; set the crock (covered) in a saucepan of water, simmer three hours, and allow it to cool before uncovering. The best brand of canned salmon is excellent served in this manner, but requires not more than fifteen minutes boiling to make it perfect. Broiled Yarmouth Bloaters. — Bloat- herrings, or bloaters, are large herrings smoked and cured. They are called Yarmouth from Yarmouth, Eng., where they were supposed to be first cured. They are a very appetizing breakfast dish. Split them down the back, re- move the bone and head, and broil three min- utes. Pour over it a little lemon juice mixed with hot butter

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