vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Kippers and Bloaters Aux Fines Herbes
From Soyer's standard cookery, 1912
Serves 4
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 Soyer's standard cookery (1912) by Nicolas Soyer, page 266. The excerpt below is the record exactly as published.
Kippers and Bloaters Aux Fines Herbes. Few people know how very nice the English smoked and dried fish can be when cooked in a paper-bag and seasoned in the French fashion. Take four soft-roed bloaters, bone them, fill the cavities with a little (about half a teaspoonful to each bloater) finely-minced shallot or chives and parsley. Add a few fresh breadcrumbs and tiny bits of butter. If liked, a tiny grate of nutmeg may be added as well as a good dust of pepper
Cook this with the app: pantry check, scaling, and the assistant.