Herrings, with Mustard Sauce
Ingredients
Directions
Scale and empty the herrings.
Cut off their heads and tails.
Open them and take out the backbone carefully.
Lay them flat on a serving dish.
Serve with mustard sauce.
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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