Sauce for Herrings
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost: 3d. Sufficient for half a dozen persons.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 720. The excerpt below is the record exactly as published.
uce for.— Herrings arc generally served without sauce. When fresh ones are cooked a little may be requ-ired, and then either parsley and butter, anchovy, or caper sauce may be sent to table with the fish ; or the following sauce: — Stii- a table-spoonful of mixed mustard into a pint of melted butter. A table-spoonful of finely-chopped mixed pickles may be substituted for the mustard. Boil for five minutes, add a tea-spoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.