Fried Herrings

Ingredients

• Two very fresh herrings
• three tablespoons of oil
• two of butter
• a squeeze of lemon
• salt
• pepper
• six peppercorns
• a tablespoon of vinegar
• a good-sized Spanish onion

Method

1. 1

   Fry the cleaned and dry herrings in oil or butter with lemon, salt, pepper, peppercorns, and vinegar for eight minutes.

2. 2

   Set aside in a hot dish.

3. 3

   Fry onion rings in the remaining oil until dark brown, about six minutes.

4. 4

   Serve the onions around the herrings with lemon quarters.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 16. The excerpt below is the record exactly as published.

Fried Herrings. To come from herrings in the abstract to herrings in the concrete, try this in Chaffinda: Two very fresh herrings, very clean and dry. Fry them in three tablespoons of oil or two of butter, with a squeeze of lemon, salt, pepper, six peppercorns and a tablespoon of vinegar. After they have cooked for eight minutes put the fish aside in a hot dish. 58 THE CHAFING DISH Then cut a good-sized Spanish onion

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