Dressed Red Herrings
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 108. The excerpt below is the record exactly as published.
Dressed Red Herrings. — Cut the red Herrings open, boil some small beer and pour it over them ; let them steep in it for thirty minutes. Drain dry, warm them in a Dutch oven before the fire, rub a little fresh butter over them, and serve with egg sauce and mashed potatoes
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