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Stewed Fresh Herrings
From The encyclopaedia of practical cookery, 1892
Serves 4
Can be served hot or cold.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 104. The excerpt below is the record exactly as published.
Stewed Fresh. Herrings. — Select some large Fresh Herrings, cut off their heads and thoroughly clean them, put them in layers in an earthen pot, sprinkling pepper and salt over each layer. Mince some onions and carrots, and fry them in butter
Cook this with the app: pantry check, scaling, and the assistant.