Red Herrings
From Wholesome cookery, 1887
If no cream, use milk and more bread-crumbs.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 65. The excerpt below is the record exactly as published.
Red Herrings. Remove the skin and bones from some red herrings. Put them to soak in milk for about half an hour ; then pound them ; pass them through a hair sieve. Mix them up smooth with some thick cream, a very little bread-crumb, and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.