Herring on Toasts

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Yield: 0.0 servings
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

fillets of herring
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
buttered paper ↝ Rice paper [Crackers, excludes saltines]
bits of crumb of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
English mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]

Instructions (9)

Put the fillets of herring into a buttered sauté-pan.
Cover the fillets with buttered paper.
Cook on the stove or in the oven for a few minutes.
Cut bits of crumb of bread to shape and toast them.
Butter the toasts while they are hot.
Add a little English mustard and pepper to the toasts.
Put the fish fillets on top of the toasts.
Give a minute or so in the oven.
Serve very hot as a savoury.

Original Text

Herring on Toasts — “Harengs Sautés.”
The fillets of herring (a fish makes 2 or 4 according to size after you cut of heads and trim) are put into a buttered sauté-pan, and covered with buttered paper, and are cooked on the stove or in the oven a few minutes. The toats are bits of crumb of bread cut to shape, and then toasted; in buttering these and whilst they are quite hot, add a little English mustard and pepper, but nothing else. put the fish fillets on tops of the toasts, and give a minute or so in oven.
Serve very hot as a savoury.

Notes

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