Marinaded Herrings

Ingredients

• some white salted herrings
• cold milk to soak
• a sprinkling of finely-minced shallot
• powdered cloves
• white pepper
• a piece of bay leaf
• a slice of lemon
• three or four tablespoonfuls of salad oil
• vinegar to cover

Method

1. 1

   Soak salted herrings in cold milk for 2 hours.

2. 2

   Split open, remove bones, cut into pieces, and divide roes.

3. 3

   Layer in a jar with shallot, cloves, white pepper, bay leaf, and lemon.

4. 4

   Cover with vinegar and pour salad oil over.

5. 5

   Drain when needed and serve with cheese or as a relish.

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.

Marinaded Herrings. — Put some white salted herrings into cold milk to soak for a couple of hours. Split them open, take out the bones, cut each half herring into pieces and divide the roes lengthwise. Put all in layers into a deep jar, and between each layer place a sprinkling of finely-minced shallot, pow¬ dered cloves and white pepper, with here and there a piece of bay leaf and a slice of lemon, with half the rind taken off. Place the roes with the herrings, and the seasoning over the top layer, and cover the w hole THE HOUSEHOLD* 56 well with vinegar. Pour three or four tablespoonfuls of salad oil

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