Herrings in Paper

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 25 min Total: 25 min
Yield
6.0 servings
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Have ready cleaned and beheaded say six herrings with soft roes if possible.
  2. Lay six pieces of paper (buttered) on the hot shelf of the oven to melt the butter, then wrap each fish in a piece of paper.
  3. Have ready about a quarter of a pound of tub lard melted in an enamelled frying pan and lay the fish in the papers in the boiling fat.
  4. The fire must not be too fierce.
  5. Fry for about twenty or twenty-five minutes over a brisk fire.
  6. Dish up and serve in the papers.
Original Text
Herrings in Paper Have ready cleaned and beheaded say six herrings with soft roes if possible. Lay six pieces of paper (buttered) on the hot shelf of the oven to melt the butter, then wrap each fish in a piece of paper. Have ready about a quarter of a pound of tub lard melted in an enamelled frying pan and lay the fish in the papers in the boiling fat. The fire must not be too fierce. Fry for about twenty or twenty-five minutes over a brisk fire. Dish up and serve in the papers.
Notes
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