Dutch Herring

Ingredients

• four tablespoonfuls of salad oil
• two of tarragon vinegar
• half a teaspoonful of minced parsley
• of shallot
• of gherkins

Method

1. 1

   Wash, dry, and soak the herring in milk.

2. 2

   Cut off heads and tails, split down the center, and divide into fillets.

3. 3

   Lay in a dish, garnish with hard-boiled eggs, and pour over the sauce made from salad oil, tarragon vinegar, minced parsley, shallot, gherkins, and season with pepper and salt.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 360. The excerpt below is the record exactly as published.

Dutch Herring'S. — These are salted and prepared differently from our English kippered herrings, and are imported from Holland in small tubs. Before they are used they must be washed, dried, and soaked in milk. Cut off the heads and tails of the herrings, split them down the centre, and divide each half into fillets. Lay the herrings in an oblong dish, garnish with hard-boiled eggs, and pour over the herrings this sauce : Mix four tablespoonfuls of salad oil and two of tarragon vinegar, and add half a teaspoonful of minced parsley, of shallot, and of gherkins

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