Baked Herrings

Ingredients

• about eighteen or twenty fine large fish
• two ounces of salt
• one ounce of saltpetre
• two ounces of allspice
• one ounce of mace
• one ounce of nutmeg
• one ounce of white pepper
• one clove
• a couple of bay leaves
• cover with butter

Method

1. 1

   Rub the fish with a mixture of salt, saltpetre, and allspice, and let sit for eight hours.

2. 2

   Wipe off the spice, place in a buttered pan, season with mace, nutmeg, white pepper, salt, clove, and bay leaves; cover with butter and bake slowly for three hours.

3. 3

   Let cool, drain off the liquor, and cover the fish in clarified butter.

4. 4

   They will be ready for table in two or three days.

As published

This recipe was extracted from Recipes for the million (1891), page 102. The excerpt below is the record exactly as published.

about eighteen or twenty fine large fish, and rub them with a mixture of two ounces of salt, one ounce of saltpetre, and two ounces of allspice, each reduced to a fine powder, lay them by for about eight hours, then wipe off the spice, and put them into a buttered pan ; season with one ounce each of mace, nutmeg, white pepper, and salt, one clove, and a couple of bay leaves ; cover with butter

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