Red Herring Salad
From The encyclopaedia of practical cookery, 1892
Serves 4
As the Herrings are naturally oily, less salad-oil can be used if preferred, or a remoulade sauce can be poured over.
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 109. The excerpt below is the record exactly as published.
Red-Herring Salad. — (1) Pare off the skin of two or more red Herrings, split them, carefully remove the bones, and then cut them into small fillets. Thoroughly wash and drain a cabbage lettuce, pull the leaves asunder, and put them in a salad-bowl ; put in the pieces of Herrings. Boil two eggs till hard, and when cold peel and chop them finely ; mix with the eggs 1 teacupful of vinegar and 1 teacupful of salad-oil
Cook this with the app: pantry check, scaling, and the assistant.