Herrings a la Russe
From Paper-bag cookery, 1911
Serve with a beet salad.
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 9. The excerpt below is the record exactly as published.
Herrings a la Russe. — Take four very fresh soft-roed herrings. Get the fishmonger 32 SOYER’S PAPER-BAG COOKERY to bone them for you. In the center of each place a big teaspoonful of French mustard and a bit of butter. Dust lightly with black pepper and place in a well-buttered bag. Add to them half a wineglassful of hock or sherry and half a wineglassful of either shallot or tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.