Herrings, Broiled

Ingredients

• herrings
• dredge a little flour over them
• a tablespoonful of chopped parsley
• the same of minced herbs
• a teaspoonful of salt and pepper mixed
• a wineglassful of vinegar
• the same of butter

Method

1. 1

   Let the herrings lie in salt overnight, wash, empty, and split open.

2. 2

   Dry thoroughly, dredge with flour, and broil on an oiled gridiron.

3. 3

   Serve on a hot plate with butter and a sauce made of parsley, herbs, onion, butter, salt, pepper, and vinegar.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 13. The excerpt below is the record exactly as published.

Herrings, Broiled. — Let them lie in salt overnight, wash them, empty, and split them open. Dry thoroughly, and dredge a little flour over them. Lay on an oiled gridiron, broil on both sides. Lay each one separately on a hot plate, and place a morsel of butter on the top. Then pour the following sauce over them : a tablespoonful of chopped parsley, the same of minced herbs, and a suspicion of onion, same of butter, a teaspoonful of salt and pepper mixed, a wineglassful of vinegar

Cook this with the app: pantry check, scaling, and the assistant.