Herring, To Broil, 1
From Cookery for every household, 1914
Serves 4
Time to cook, 7 to 10 minutes.
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 145. The excerpt below is the record exactly as published.
Herring, To Broil, 1 (Harengs Grilles) Herring. I Salad oil or melted Pepper and salt. | butter. Maltre d’hotel butter or mustard sauce. Choose herring with soft roes if possible. Cut the heads and fins off the fish, and clean without splitting them open. Scrape off the scales with a knife, and dry the fish in a cloth. Score the skin across diagonally with a knife three times on each side, brush the herring over with a little salad oil or melted butter
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