Scalloped Red Herrings

Ingredients

• some red Herrings
• 1 teacupful of grated bread-crumb
• about 1 table-spoonful of chopped parsley
• a lump of butter
• a few drops of mushroom ketchup

Method

1. 1

   Cut off heads of red Herrings, split down the back, remove bones, and soak fillets in milk.

2. 2

   Fry herbs and mushrooms in butter, mix with bread-crumbs and parsley.

3. 3

   Layer Herring, herbs, and butter in a dish, top with bread-crumbs, bake for 15 minutes, squeeze lemon-juice over, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 110. The excerpt below is the record exactly as published.

a few drops of mushroom ketchup ; simmer for half-an- hour. Turn the soup into a tureen, and serve with either fried bread or sippets of toast and a small dish of dried powdered mint. Scalloped Red Herrings. — Cut off the heads of some red Herrings, split them down the back, and carefully remove all the bones ; put the fillets and roes in a basin, cover with milk, and leave them for a few hours. Put some fine herbs in a frying-pan with mushrooms and a lump of butter, and fry them ; then mix in with them 1 teacupful of grated bread- Herrings — continued. crumb and about 1 table-spoonful of chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.