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Lord d'Aubigny's Broiled Herrings

Fish
Historic

Red (ie. smoked) herrings, soaked in oil and vinegar, then grilled. Soaked and grilled again until very crisp. Served with salad (Digby 1669).


Original Receipt in 'The Closet Of Sir Kenelm Digby Knight, Opened ' (Digby 1669)

RED-HERRINGS BROYLED
My Lord d'Aubigny eats Red-herrings thus broiled. After they are opened and prepared for the Gridiron, soak them (both sides) in Oyl and Vinegar beaten together in pretty quantity in a little Dish. Then broil them, till they are hot through, but not dry. Then soak them again in the same Liquor as before, and broil them a second time. You may soak and broil them again a third time; but twice may serve. They will be then very short and crisp and savoury. Lay them upon your Sallet, and you may also put upon it, the Oyl and Vinegar, you soaked the Herrings in.




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