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Herrings, Fresh, Fried (another way)
From Cassell's dictionary of cookery, 1892
Serves 3
Time: 6-7 minutes. Sufficient for three persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 717. The excerpt below is the record exactly as published.
Herrings, Fresh, Fried (another way). — Take half a dozen herrings, scrape off the scales, cut off the heads and fins, cut them -open down the back, and wipe the fish with a soft cloth, but do not wash them. Slice two or three onions, and fry them for two or three minutes in hot fat. Dip the herrings in butter, and fry them with the onions, until done enough. Send to table -w-ith the onions in the dish with them, and parsley
Cook this with the app: pantry check, scaling, and the assistant.