Red-Herrings Broyled
From The closet of Sir Kenelm Digby Knight opened, 1910
You may soak and broil a third time, but twice may suffice.
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 107. The excerpt below is the record exactly as published.
RED-HERRINGS BROYLED My Lord d' Aubigny eats Red-herrings thus broiled. After they are opened and prepared for the Grid- iron, soak them (both sides) in Oyl and Vinegar beaten together
Cook this with the app: pantry check, scaling, and the assistant.