Baked Fresh Herrings (2)

Ingredients

• Clean and wash the Herrings
• one onion finely shredded
• cover all with vinegar
• and beer in equal proportions

Method

1. 1

   Clean and wash the herrings, dust with cloves, allspice, and salt.

2. 2

   Place in a baking-pan with onion and bay-leaves, cover with vinegar and beer, place paper over, and bake in a slow oven for two hours.

3. 3

   Serve hot with onions for garnish.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 99. The excerpt below is the record exactly as published.

Baked Fresh Herrings. — (1) Clean one dozen or so Fresh Herring's wiping them but not washing them, cut off the heads and fins, and take out the hones. Sprinkle them over with salt and pepper, roll and tie them up tightly, put them into a baking-dish, and cover with a mixture in the proportion of 1 breakfast- cupful of vinegar to 2 of water and 30Z. of whole pepper. Tie a piece of paper over the dish, set it in the oven, and bake the contents gently for about an hour. Let the Herrings get cold, pour over a little vinegar, and serve. (2) Clean and wash the Herrings, drain but do not dry them, dust over with powdered cloves, allspice, and salt, put them in a baking-pan with one onion finely shredded and a few bay-leaves, dust over with pepper, cover all with vinegar and beer in equal proportions

Cook this with the app: pantry check, scaling, and the assistant.