To dress Red Herrings

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

large and moist ↝ Fish, herring, Atlantic, raw [Finfish and Shellfish Products]
boiling small beer ↝ Beer [Beer]
cold butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

to serve with them

Egg sauce ↝ Egg, whole, raw [Eggs and omelets]
buttered eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Instructions (3)

Choose those that are large and moist; cut them open, and pour some boiling small beer over them, to soak half an hour.
Drain them dry, and make them just hot through before the fire; then rub some cold butter over them and serve.
Egg sauce, or buttered eggs and mashed potatoes, should be served with them.

Original Text

To dress Red Herrings.

Choose those that are large and moist; cut them open, and pour some boiling small beer over them, to soak half an hour. Drain them dry, and make them just hot through before the fire; then rub some cold butter over them and serve. Egg sauce, or buttered eggs and mashed potatoes, should be served with them.

Notes

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