Mariniert Herring
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 257. The excerpt below is the record exactly as published.
Mariniert herring Oatmeal with cream Plain boiled potatoes Rolls Calf's liver, sauce piquante Coffee Fried egg plant Oregon cream cheese and crackers Coffee DINNER Puree of game, hunter style Salted English walnuts Roast capon Compote of pears Stewed celery, au Madere Paille potatoes Bavarois a la vanille Fancy macaroons Coffee Mariniert herring. Soak six salt herrings in water for twelve hours. Then put in pot with one sliced onion, some whole parsley, a spoonful of whole black pepper berries, three bay leaves and six cloves. Mix one tea- spoonful of English mustard with a cup of vinegar and pour over herring. Cover all with thick cream
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