Mackerel to Pickle

Ingredients

• half a dozen fresh herrings
• one bay leaf
• best French white wine vinegar
• half its quantity of water

Method

1. 1

   Clean and cut herrings, layer in a pie-dish with salt, pepper, allspice, and bay leaves.

2. 2

   Cover with vinegar and water mixture.

3. 3

   Bake for 30 minutes and serve cold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 28. The excerpt below is the record exactly as published.

Mackerel to Pickle. — Wash, clean, remove the heads and bones, and divide the fish in two halves of as many mackerel as desired, and pack closely in a pie-dish. On each layer of fish sprinkle a little salt and pepper, a little allspice, a few peppercorns, and one bay leaf to each three fish. Take of best French white wine vinegar, mixing it with half its quantity of water, and fill the dish until the mackerel are well covered. Place them in a moderate oven for half an hour, and serve when cold in the same dish in which they were cooked. Fresh Herrings and Mustard Sauce. — Clean herrings as before; only the heads should be removed. Sprinkle some salt inside and out of each fish. Butter a dish with fresh butter and place the herrings on it, and add a few pieces of butter on the top of the fish. Place in a hot oven. In 15 to 20 minutes they will be cooked. Into a small enamelled saucepan place three tea¬ spoonfuls of mustard, a gill of water, the juice of one lemon, and a little vinegar (tarragon preferred). Stir well and bring to the boil. Take the fish out of the oven and pour the mustard sauce over the whole. Sufficient sauce to cover the fish should be made. Grilled Fresh Herrings, Maitre d’Kotel. — Select half a dozen quite fresh herrings and get the fishmonger to clean them. They should then GAS COOKERY BOOK. 55 be wiped dry with a cloth and some salt sprinkled inside each one. Make a few cuts across on each side of the fish to prevent curling and splitting whilst grilling. Put them under the gas to grill ; turn them after four or five minutes, and whilst they are cooking prepare the following sauce Put in a small en¬ amelled saucepan a knob of fresh butter and some chopped parsley, salt, pepper, and the juice of a lemon, and boil it up. Place your grilled herrings on a dish and pour over them the sauce. Herrings, Pickled. — Scale and clean half a dozen fresh herrings

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