Marinaded Salted Herrings

Ingredients

• Put the required number of Salted Herrings
• cover with milk or water
• a bay-leaf cut in small pieces
• a clove
• a small quantity of bruised peppercorns
• Pour in cold vinegar to within fin. of the top of the jar
• fill it right up with salad-oil

Method

1. 1

   Soak the salted herrings in milk or water for several hours.

2. 2

   Open them lengthwise, remove bones and roes, cut into halves and then into four pieces.

3. 3

   Layer fish, onions, lemons, bay-leaf, clove, and peppercorns in a jar.

4. 4

   Pour in cold vinegar and fill with salad-oil.

5. 5

   The onions and seasonings should be the last layer.

6. 6

   Ready to serve in three days.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 105. The excerpt below is the record exactly as published.

Marinaded Salted Herrings. — Put the required number of Salted Herrings in a basin, cover with milk or water, and leave them for several hours to draw out the salt. When ready, open them lengthwise, and take the bones and roes out carefully; cut the Herrings' lengthwise into halves, then cut them slantingly into four pieces each. Put a layer of the fish at the bottom of a jar, then a layer of thinly- sliced onions and lemons with most of the peel removed, a bay-leaf cut in small pieces, a clove, and a small quantity of bruised peppercorns ; over these ingredients place another layer of the fish, next a layer of onions, and the other ingredients as before, and continue in this way until the jar is full. Pour in cold vinegar to within fin. of the top of the jar, then fill it right up with salad-oil

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