Baked Herrings
From The encyclopaedia of practical cookery, 1892
Serves 1
For a red appearance, rub the herrings with saltpetre the day before.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
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, place a paper over the pan, and bake in a slow oven for two hours. Serve hot, with the onions for garnish. Should the Herrings be required to have a red appearance, rub them over with saltpetre the day before using. Boiled Fresh. Herrings. — Clean six or eight Fresh Herrings
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