Red Herrings, à la Dauphin from Modern Cookery for Private Families by Eliza Acton
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...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
Ingredients
- fish
- herrings
- bread crumbs
- savoury herbs
- cayenne
- water
- warm milk
- eggs
- fresh butter
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