Soused or Potted Herring
From Cookery for every household, 1914
Serves 1
Sufficient for 3 or 4 persons.
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 Cookery for every household (1914) by Florence B. Jack, page 147. The excerpt below is the record exactly as published.
Soused or Potted Herring 6 herring. 1 table-sp. flour. Pepper and salt. 3 table-sps. bread- crumbs. 1 tea-sp* chopped parsley. Grated lemon rind A little milk. Butter or dripping
Cook this with the app: pantry check, scaling, and the assistant.