Fillets of Red Herrings
From The encyclopaedia of practical cookery, 1892
Serves 4
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.
Fillets of Red Herrings. — Select the required quantity of red Herrings, cut off their heads and tails, skin and bone them, and cut them lengthwise into fillets ; put these in a basin, cover with salad-oil
Cook this with the app: pantry check, scaling, and the assistant.