Name: Smoked Herrings
Ingredients: herrings; butter; toast

Smoked Herrings

Ingredients

herrings
butter
toast

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Broil the herrings until cooked.
Remove the skin, heads, and tails.
Split the herrings and scrape out the loose bones.

Assemble and serve

Place the prepared herrings on strips of buttered toast.
Put in a 400°F (200°C) oven for five minutes.
Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Herrings: Form the main substance of the dish, providing the flaky, savoury fish flesh.
Butter: Adds richness and moisture, and helps the toast brown and crisp.
Toast: Provides a firm base that holds the fish and soaks up its juices.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.