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Potted Fresh Herrings
From The encyclopaedia of practical cookery, 1892
Serves 1
Can also be baked with spices and butter.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 103. The excerpt below is the record exactly as published.
otted Fresh. Herrings. — (1) Soak the required quantity of Herrings in boiling water, and then skin them, chop off their heads and tails, remove all the bones, and cut the flesh in small pieces. Pat these in a saucepan with a good supply of butter, season with mace
Cook this with the app: pantry check, scaling, and the assistant.