Herrings

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Scrape off all the scales from the herrings.
  2. Wash the herrings.
  3. Dry the herrings well in a cloth.
  4. Dredge the herrings with flour.
  5. Fry them in butter over a brisk fire.
  6. When done, set their tails up one against another in the middle of the dish.
  7. Fry a large handful of parsley crisp, taking it out before it loses its colour.
  8. Lay the fried parsley around the fish.
  9. Serve the herrings up with melted butter, parsley, and mustard.
Original Text
Herrings. FIRST scrape off all the scales, then wash them, dry them well in a cloth, and dredge them with flour. Fry them in butter over a brisk fire, and when done, set their tails up one against another in the middle of the dish. Fry a large handful of parsley crisp, take it out before it loses its colour; lay it round the fish, and serve them up with melted butter, parsley, and mustard.
Notes
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