Red Herrings, à la Dauphin

Method

Take off the heads, open the backs of the fish, and remove the back-bones: soak the herrings, should they be very dry, for two or three hours in warm milk and water, drain and wipe them. Dissolve a slice of fresh butter, and mix it with the beaten yolks of a couple of eggs and some savoury herbs minced small: dip the fish into these, and spread them thickly with fine bread crumbs; broil them of a light brown, over a moderate fire, and serve them on hot buttered toasts, sprinkled with a little cayenne.

Loading
Loading
Loading