Fried Herring
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 17. The excerpt below is the record exactly as published.
Fried Herring. Fried herring is much nicer when boned before frying. Scale and wash the fish, cutting off the head. Hold the fish in the left hand and insert the thumb of the right hand at the ^ ^ shoulder next the backbone and The Herring. work the thumb slowly the whole length of the spine, then turn over and do the other side in like manner. If this process is gone through carefully the whole skeleton can be taken out without losing a bone and also without breaking the fish. When loose cut the bone close to the tail and trim off the fins with a pair of shears, sprinkle the fish with salt, roll in flour, fry in hot fat until brown
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