{"id":4543,"slug":"fillet-of-herring-marine-2","title":"Fillet of herring, mariné","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two marinated herrings","Sliced lemons"],"ingredients_norm":["marinated herring","lemon"],"steps":["Take two marinated herrings, remove the skins and bones, and cut in long strips.","Put on platter, strain a little of its own sauce over them, and decorate with sliced lemons."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w19:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"16f84a2de0de7075e4f5292ef3f068eef42bcc4492b74270214c73ab7f5a644b","created_at":"2026-08-02T16:37:04Z","updated_at":"2026-08-02T16:37:04Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fillet-of-herring-marine-2"}