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 (8)

herrings ↝ Fish, herring, Atlantic, raw [Finfish and Shellfish Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
small beer or ale ↝ Beer [Beer]
whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (11)

Scale, gut, and cut off the heads of the herrings.
Wash the herrings clean and dry them in a cloth.
Dust the herrings well with flour.
Broil the herrings.
Mash the heads of the herrings.
Boil the mashed heads in small beer or ale with a little whole pepper and onion for a quarter of an hour.
Strain the liquid from the boiled heads.
Thicken the strained liquid with butter and flour, and a good deal of mustard.
Lay the done herrings on a plate or dish.
Pour the sauce into a boat.
Serve the herrings and sauce up.

Original Text

Herrings.
SCALE, gut, and cut off their heads; wash them clean, and dry them in a cloth; then dust them well with flour and broil them. Take the heads, mash them, and boil them in small beer or ale, with a little whole pepper and onion. When it is boiled a quarter of an hour, strain it off, thicken it with butter and flour, and a good deal of mustard. Lay the herrings. when done, in a plate or dish, pour the sauce into a boat, and serve them up.

Notes

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