To broil Herrings, Pilchards, or Sprats

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Gill them, wash and dry them, salt and baste them with butter, broil them on a soft fire, and being broi’ld serve them with beaten butter, mustard, and pepper, or beaten butter and lemon; other sauce, take the heads and bruise them in a dish with beer and salt, put the clearest to the herrings.