Fresh Herrings Grilled
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 8. The excerpt below is the record exactly as published.
Fresh Herrings Grilled Well cleanse, but do not have the fish cut open, as it is very delicate and liable to break. 34 PLAIN COOKING Rub the grid well with a buttered paper, and let it get thoroughly hot before placing the fish upon it. A little mustard placed upon the fish is a great improvement
Cook this with the app: pantry check, scaling, and the assistant.