Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Herrings, Red, Creamed

Take the required quantity of red herrings, split them open, free them from skin and bone, and pound the flesh in a mortar with a little cream, fresh butter, and cayenne pepper Make it hot in a small saucepan. Have ready some oatmeal biscuits, made hot in the oven, and spread the creamed herring upon them. Serve at once.

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