HERRINGS, to Pot

Ingredients

• Clean, cut off the heads, and lay them close in an earthen pot.
• Strew a little salt between every layer.
• put in cloves.
• put in mace.
• put in whole pepper.
• put in cayenne.
• put in nutmeg.
• fill up the jar with vinegar, water, and a % of a pint of sherry.
• A few anchovies.
• bay leaves intermixed.

Method

1. 1

   Clean and cut off the heads of the herrings, laying them close in an earthen pot.

2. 2

   Strew salt between every layer and add cloves, mace, whole pepper, cayenne, and nutmeg.

3. 3

   Fill the jar with vinegar, water, and half a pint of sherry.

4. 4

   Cover and tie down, then bake in an oven.

5. 5

   When cold, pot it for use.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 258. The excerpt below is the record exactly as published.

HERRINGS, to Pot.— Clean, cut of the heads, and lay them close in an earthen pot. Strew a little salt be- tween every layer ; put in cloves, mace, whole pepper, cayenne, and nutmeg ; fill up the jar with vinegar, water, and a % of a pint of sherry, cover, tie down, bake in an oven, and when cold pot it for use. — A few anchovies and bay leaves intermixed

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