Salt Herring Broiled
From European and American cuisine, 1914
Serves 8
Fresh herring and mackerel may be dressed in the same way.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 111. The excerpt below is the record exactly as published.
alt Herring) Broiled. — Soak the herrings for 24 hours, changing the water 3 times during that time. Then take out, wipe very dry, and wrap each in a thickly buttered paper. Lay on a hot broiler and broil 5 minutes on each side. In serving, remove paper, lay on a warm dish, pour some melted butter
Cook this with the app: pantry check, scaling, and the assistant.