pescatariannut-freeegg-freesoy-free
Scalloped Kippered Herrings
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 263. The excerpt below is the record exactly as published.
Scalloped Kippered Herrings. Divide into fillets some kippered herrings which have been soaked in milk, place in a hot frying-pan containing a small quantity of melted butter and cook until they are just tender. Now take out the fillets and cover them thickly with grated cheese, which has been mixed with dry breadcrumbs. Butter a small pie-dish, place the fillets therein, sprinkle with browned breadcrumbs, add a few pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.