pescatariannut-freeegg-freesoy-freeshellfish-free
Herrings with Mustard Sauce
From The thorough good cook, 1895
Serves 4
This is a thoroughly English dish.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 102. The excerpt below is the record exactly as published.
Herrings with Mustard Sauce. Having gutted and wiped your herrings quite clean, melt some butter and add to it chopped parsley, shallots, green onions, pepper, and salt. Dip the herrings in this, and roll them in bread-crumbs. Then broil them and serve them with a sauce made of melted butter, flour, broth, a little vinegar, pepper, and salt. When done, put to them as much mustard as you think projDe
Cook this with the app: pantry check, scaling, and the assistant.