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Red Herrings or Bloaters, to Pry

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Red Herrings or Bloaters, to Pry

Ingredients

Directions

  1. Split the herrings open and cut off their heads.

  2. Melt a little butter or dripping in a frying pan.

  3. Add the fish and shake the pan over a clear fire.

  4. Serve on a hot dish with a small piece of butter on each bloater.

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.

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