Kippered Mackerel With Fine Herbs
From Standard Paper-Bag Cookery, 1912
Serve hot with brown bread and butter.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 14. The excerpt below is the record exactly as published.
Kippered Mackerel With Fine Herbs.— Cut salt mackerel into filets, lay them in a deep earthen dish and cover with boiling water. Leave in water half a min- ute. Take out, wipe dry, dust with coarse black pepper and put on top of each filet half a teaspoonful of minced parsley and chives or onion and a bit of butter the size of a small walnut
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