To broil Herrings

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

Herrings ↝ Fish, herring, Atlantic, raw [Finfish and Shellfish Products]
flour them ↝ Flour, 00 [Cereal Grains and Pasta]
small beer or ale ↝ Beer [Beer]
a little whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter and flour ↝ Flour, 00 [Cereal Grains and Pasta]
a good deal of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
plain melted butter and mustard ↝ Butter, stick, unsalted [Dairy and Egg Products]
plain melted butter and mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (10)

Scale the herrings, gut them, cut off their heads, wash them clean, and dry them in a cloth.
Notch the herrings across with a knife.
Flour the herrings.
Broil the herrings.
Mash the herrings' heads.
Boil the mashed heads in small beer or ale with whole pepper and an onion for a quarter of an hour.
Strain the liquid.
Thicken the strained liquid with butter and flour and a good deal of mustard.
Lay the fish in the dish.
Pour the sauce into a bason, or serve with plain melted butter and mustard.

Original Text

To broil Herrings.
SCALE them, gut them, cut off their heads, wash them clean,
dry them in a cloth, flour them and broil them, but with your
knife just notch them across. Take the heads and mash them, boil
them in small beer or ale, with a little whole pepper and an onion.
Let it boil a quarter of an hour, then strain it; thicken it with
butter and flour and a good deal of mustard. Lay the fish in
the dish, and pour the sauce into a bason, or plain melted but-
ter and mustard.

Notes

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