Herring Maitre D'Hotel
From Reasonable recipes, 1940
Presented as published in 1940. 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 Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 9. The excerpt below is the record exactly as published.
ERRINGS MAITRE D’HOTEL Split the herrings open and remove the back-bones. Sprinkle with salt and pepper, a few drops of vinegar and some tiny knobs of margarine
Cook this with the app: pantry check, scaling, and the assistant.