Herring au Gratin
From Cookery for every household, 1914
Serves 1
Sufficient for 3 or 4 persons.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 147. The excerpt below is the record exactly as published.
Herring au Gratin (Harengs au Gratin) 3 or 4 herring. 3 table-sps. bread- crumbs. 1 shallot. Grated lemon rind. 1 tea-sp. chopped par* sley. Pepper and salt. Melted butter. Prepare the fish in the same way as for Fried Herring, No. 1, and cut them in two pieces. Chop the shallot very finely, and mix it with the bread- crumbs, chopped parsley, pepper, salt, and a little grated lemon rind. Well grease a flat fireproof dish with melted butter and sprinkle over the foot about half the bread-crumb mixture. Lay the fish on the top and cover them with the rest of the bread-crumbs, &c. Pour a little more melted butter over, and bake in a good oven from 15 to 20 minutes. The fish must be thoroughly cooked, and the bread-crumb surface nicely browned. If liked, 1 or 2 table-spoonfuls of thin tomato sauce may be poured round, or mustard sauce served separately in a sauce boat. Time to cook, 15 to 20 minutes. Sufficient for 3 or 4 persons. 224. Soused or Potted Herring 6 herring. 1 table-sp. flour. Pepper and salt. 3 table-sps. bread- crumb
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