Potted Herring
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Any fish can be potted this way.
Presented as published in 1904. 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 "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.
Potted Herring. — Pick the flesh from some broiled fresh or red herring, being careful to remove all bones and skin, and pound it Avith a little butter, pepper, salt, and an atom of mace
Cook this with the app: pantry check, scaling, and the assistant.