Herring Salad
From The encyclopaedia of practical cookery, 1892
Serves 4
Less salad-oil can be used if preferred, or a remoulade sauce can be poured over.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 109. The excerpt below is the record exactly as published.
two eggs till hard, and when cold peel and chop them finely ; mix with the eggs 1 teacupful of vinegar and 1 teacupful of salad-oil ; season the mixture with salt and pepper, pour it over the salad, and serve. As the Herrings are naturally oily, less salad-oil can be used if preferred, or a remoulade sauce can be poured over. (2) Put three red Herrings on the corner of the stove for half-a-minute on each side, then pull off the skin, cut off the heads, split the Herrings into halves, remove the bones, and cut them up into small square pieces. Place them in a salad-bowl with a small chopped onion, two hard-boiled eggs cut in pieces, a cold boiled potato cut the same, and 1 tea- spoonful of chopped parsl
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