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Miss Caldwell's book, 1757-1790
Page 43
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(43) wash and skin them very clean. take the Fish of the Bones. but keep the bones whole then mince the Herrings two apples, two onions and some Lemon Peel very small and throw some pepper and salt over them. then mix some, oyle and Vinegar very well together and pour it over them. then lay it in your Dish and Garnish it with your Herring bones set up in the middle like a Crown and the Yolks of Hard Eggs then take scalded spinnage Parsly, Capers Beet root, and shred all seperate, and lay it on little Heaps Round the Brim of your Dish. N.B. You may use anchoveys instead of Herrings
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(43) wash and skin them very clean. take the Fish of the Bones. but keep the bones whole then mince the Herrings two apples, two onions and some Lemon Peel very small and throw some pepper and salt over them. then mix some, oyle and Vinegar very well together and pour it over them. then lay it in your Dish and Garnish it with your Herring bones set up in the middle like a Crown and the Yolks of Hard Eggs then take scalded spinnage Parsly, Capers Beet root, and shred all seperate, and lay it on little Heaps Round the Brim of your Dish. N.B. You may use anchoveys instead of Herrings
Szathmary Culinary Manuscripts and Cookbooks
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