Herrings (Potted)

Ingredients

• Clean the herrings
• Sprinkle with salt
• freely with pepper
• just cover with vinegar and water
• small pieces of butter

Method

1. 1

   Clean the herrings, and cut off heads and fins.

2. 2

   Split each from the back, and take out the bone.

3. 3

   Sprinkle with salt and freely with pepper, and roll up from the tail.

4. 4

   Pack into a pie dish, and just cover with vinegar and water, three parts vinegar and one water.

5. 5

   Put one or two small pieces of butter on top, and bake for half an hour.

6. 6

   Serve hot or cold.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 12. The excerpt below is the record exactly as published.

HERRINGS (Potted). Clean the herrings, and cut off heads and fins. Split each from the back, and take out the bone. Sprinkle with salt and freely with pepper, and roll up from the tail. Pack into a pie dish, and just cover with vinegar and water, three parts vinegar and one water. Put one or two small pieces of butter

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