Norwegian Anchovies Sardines

Ingredients

• Open a tin of the best sardines
• slice a Bombay onion up
• with a cinnamon leaf
• a pepper corn or two
• one spoonful of the latter
• four of the former

Method

1. 1

   Take the fish out one by one, wipe them free from oil, carefully pick off their skins and divide each sardine in half lengthwise.

2. 2

   Dust the fillets with white pepper.

3. 3

   In a dry, clean pot, layer onion rings, a cinnamon leaf, and peppercorns, then sardine fillets, repeating until filled.

4. 4

   Pour over a marinade of oil and vinegar.

5. 5

   Let sit for a few hours before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 120. The excerpt below is the record exactly as published.

Open a tin of the best sardines, take the fish out one by one, and place them on a dish. Wipe them free from oil, carefully pick off their skins and divide each sardine in half lengthwise. Give the fillets thus obtained a dusting of white pepper. Now, take an oval earthenware pot, see that it is dry and clean, slice a Bombay onion up, and put a layer of the rings at the bot- tom of the pot, with a cinnamon leaf, and a pepper corn or two. Arrange over this a layer of sardine fillets, and continue the process until the pot is filled, or the fillets are exhausted. Pour over the layers a marinade of oil and 214 CULINARY JOTTINGS FOR MADRAS. vine<^ar (one spoonful of the latter to four of the former

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