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Herrings a la Yarmouth
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 75. The excerpt below is the record exactly as published.
Herrings a la Yarmouth ; Harengs a la Yarmouth. — Clean and wipe four fresh herrings ; cut off their heads and tails. FISH 109 but do not wash them. Make three incisions slantwise on either side of each fish ; rub them all over with a mixture of mustard mixed in tarragon vinegar, a clove of garlic scraped fine, and a teaspoonful of chopped parsley. Place the fish in a china baking-dish with two ounces of butter broken over them, and a glass of claret
Cook this with the app: pantry check, scaling, and the assistant.