To Broil Herrings

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Scale them, gut them, cut off their Heads, wash them clean, dry them in a Cloath, flower them, and broil them, but with your Knife just notch them across; take the Heads, mash them, boil them in Small Beer or Ale, with a little whole Pepper and Onion. Let it boil a quarter of an Hour, then strain it, thicken it with Butter and Flour, and a good deal of Mustard; lay the Fish in the Dish, and pour the Sauce into a Bason, or plain melted Butter and Mustard.