Herrings Broiled, Sauce Dijon

Ingredients

• six fresh herrings
• eight tablespoonfuls of melted butter
• two of French mustard
• an ounce of fresh butter
• a little pepper
• a little salt

Method

1. 1

   Wipe the herrings, cut incisions, dip in flour, and broil slowly.

2. 2

   Serve garnished with parsley and a sauce made from melted butter, mustard, pepper, and salt, heated until just boiling.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 53. The excerpt below is the record exactly as published.

Herrings Broiled, Sauce Dijon. The delicacy of these fish prevent their being dressed in any other way than boiled or broiled; they certainly can be bread-crumbed and fried, but I prefer them dressed in the following way: Wipe them well with a cloth, and cut three incisions slant- wise upon each side, dip them in flour, and broil slowly over a moderate fire; when done, sprinkle a little salt over, dress them upon a napkin, garnish with parsley, and serve the fol- lowing sauce in a boat: — Put eight tablespoonfuls of melted butter in a stewpan, with two of French mustard, or one of English, an ounce of fresh butter, and a little pepper and salt; when upon the point of boiling, serve. Herrings, Sauce Dijon. (Another Method.) Procure six fresh herrings

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