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Grilled Fresh Herrings, Maitre d’Hotel
From The household gas cookery book, 1900
Serves 1
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 28. The excerpt below is the record exactly as published.
Grilled Fresh Herrings, Maitre d’Kotel. — Select half a dozen quite fresh herrings and get the fishmonger to clean them. They should then GAS COOKERY BOOK. 55 be wiped dry with a cloth and some salt sprinkled inside each one. Make a few cuts across on each side of the fish to prevent curling and splitting whilst grilling. Put them under the gas to grill ; turn them after four or five minutes, and whilst they are cooking prepare the following sauce Put in a small en¬ amelled saucepan a knob of fresh butter and some chopped parsley, salt, pepper, and the juice of a lemon
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