Herring au Gratin

Ingredients

• four dried herrings
• a layer of bread crumbs
• a layer of grated cheese
• a little minced chives or parsley
• a good amount of butter

Method

1. 1

   Soak and filet herring.

2. 2

   Butter a bag, layer with bread crumbs, cheese, and chives.

3. 3

   Lay in herring, cover with more crumbs, parsley, cheese, and butter.

4. 4

   Close the bag and bake for fifteen minutes.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 14. The excerpt below is the record exactly as published.

Herring au Gratin. — Soak and filet the herring. Butter a bag and strew the bottom with the bread crumbs well buttered, a layer of grated cheese and a little minced chives or parsley. Sprinkle with pepper and lay in the filets of herring, plain or alternately with sliced tomato. Cover with more crumbs, parsley, cheese and butter, close the bag, and bake fifteen minutes until a good brown. Herrings With Herbs. — Take four dried herrings

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