Skip to content

Herring and Mayonnaise

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Take some salt herring, a half for each person, and soak them for a day in water.
  2. Skin them, cut them open lengthwise, take out the backbone, and put them to soak in vinegar.
  3. Then before serving them let them lie for a few minutes in milk, and putting them on a dish pour over them a good mayonnaise sauce.
  4. [Mlle.
  5. Oclhaye.] SWEET DRINKS AND CORDIALS.
  6. ORGEAT Blanch first of all half a pound of sweet almonds and three ounces of bitter, turn them into cold water for a few minutes;
  7. then you must pound them very fine in a stone mortar, if you have a marble one so much the better, and do it in a cool place.
  8. You must add a little milk occasionally to prevent the paste from becoming oily, then add three quarts of fresh milk, stirring it in slowly, sweeten to your taste, and then putting all into a saucepan clean as a chalice, bring it to the boil.
  9. Boil for ten minutes, and then stir till cold, strain it through finest muslin, and then add two good glasses of brandy.
  10. Bottle and keep in a dark place.