Baked Herring

Ingredients

• Two fresh herrings
• Say one gill water
• Say one gill vinegar
• Six peppercorns
• One blade of mace
• Quarter teaspoonful salt

Method

1. 1

   Cleanse and dry the herrings; cut off the heads, tails, and fins.

2. 2

   Cut from the opening already made for cleaning down to the tail end; lay them on their backs, remove the bones; sprinkle the salt over them; roll them up, beginning at the tail end.

3. 3

   Place them in a small pie-dish, with the peppercorns and mace; pour over them enough vinegar and water to cover them; bake in the oven for three-quarters of an hour.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 9. The excerpt below is the record exactly as published.

Baked Herring, page 30) and fried. Grilled Herring or Mackerel, One herring or mackerel. Half an ounce dripping or butter. Four sprigs of parsley. One pinch of salt. One pinch of pepper. Open the fish by cutting it down the front. Wash it well in cold water, and dry it with a cloth. Rub a hot gridiron with a greased paper, and lay the fish on it over a clear fire ; when brown on one side turn over on the other. Wash the parsley in cold water, pick it off the stalks, dry it with a cloth, chop finely ; mix with the butter on a plate, using a knife ; add to it the salt and pepper. Put the fish on a hot plate, and spread the butter on the fish. Any other fish may be cooked in the same way with or without the parsley and butter. 30 PLAIN COOKERY RECIPES. Baked Herring. Two fresh herrings. Say one gill water. Say one gill vinegar. Six peppercorns. One blade of mace. Quarter teaspoonful salt

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