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Kippered Herrings

Kippered herrings are fresh or dry, soaked, buttered, grilled, and served with cold butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Kippered Herrings

Ingredients

Directions

Prepare

  1. Immerse fresh herrings in hot water for 1 minute.

  2. Soak dry or over-smoked herrings for about 1 hour.

  3. Wipe herrings dry afterwards.

Cook and serve

  1. Rub the inner side of the herrings with butter.

  2. Grill the herrings quickly over or in front of a clear fire for 3 to 4 minutes.

  3. Spread a little cold butter on top before serving.

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

Kippered herrings
The smoked fish is the main ingredient, supplying the flavour and flaky texture of the dish.
Butter
Adds richness and moisture to the flesh and helps the surface brown during grilling.

The step that matters

Grilling quickly over a clear fire. Brief, intense heat browns the skin and surface while the flesh stays moist. Longer exposure dries the fish and toughens its texture.

“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.

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