Skip to main content

Red Herrings or Yarmouth Bloaters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Red Herrings or Yarmouth Bloaters

Ingredients

Directions

  1. Make incisions in the skin of the fish.

  2. Cook the fish until done, avoiding long cooking times.

  3. If the fish is very dry, soak it in warm water for one hour before cooking.

  4. Pound the hard roe in a mortar with a little anchovy.

  5. Spread the roe mixture on toast.

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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes