Fresh Herrings Marinaded in White Wine

Ingredients

• For twelve herrings
• one pint of white wine
• a gill of vinegar
• an onion cut into thin slices
• half a carrot cut into grooved roundels
• the necessary salt
• a few peppercorns

Method

1. 1

   Put white wine, vinegar, onion, carrot, a faggot, salt, and peppercorns into a saucepan and boil gently for twenty minutes.

2. 2

   Place cleaned herrings in a saucepan, pour the boiling marinade over them, and poach for fifteen minutes.

3. 3

   Serve cold with the marinade, carrot roundels, and thin strips of onion.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 227. The excerpt below is the record exactly as published.

Fresh Herrings Marinaded in White Wine. For twelve herrings, put one pint of white wine into a sauce- pan, with a gill of vinegar, an onion cut into thin slices, half a carrot cut into grooved roundels, a faggot, the necessary salt, and a few peppercorns

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