Stuffed Herrings with Mustard Butter from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take four good sized nice fresh herrings, split them and remove all the bones as in foregoing recipes, season the insides with the following seasoning, viz.: Mix all together a pinch of pepper and ...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- parsley
- bayleaf
- melted butter
- anchovies
- herbs
- fish
- thyme
- eschalot
- butter
- english mustard
- warm butter
- mustard
- tarragon vinegar
- french mustard
- lemon
- salt
- white breadcrumbs
- fresh herrings
- pepper
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