Pickled Herrings

Ingredients

• half a dozen fresh herrings
• strew salt over them
• a dozen peppercorns
• a bay leaf
• six cloves
• a large sliced onion
• cold water sufficient to cover them
• vinegar sufficient to cover them

Method

1. 1

   Scale and clean the herrings without washing them.

2. 2

   Cut off heads and tails, leaving melts and roes.

3. 3

   Put fish in a jar, strew salt, and let lie for 24 hours, turning at 12 hours.

4. 4

   Drain and place in a dish with peppercorns, bay leaf, cloves, and onion.

5. 5

   Pour cold water and vinegar to cover.

6. 6

   Boil for 2 minutes, let cool, then transfer to a jar and pour liquid over them.

7. 7

   Keep in a cool place.

Nutrition per serving

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.

half a dozen fresh herrings without washing tiiem. Cut off their heads and tails, leaving the melts and roes in their places. Put the fish into an earthen jar, strew salt over them, and let lie for twenty-four hours, turning them at the end of twelve hours. Drain them and place them in an enamelled dish, with a dozen peppercorns, a bay leaf, six cloves, and a large sliced onion. Pour cold water and vinegar sufficient to cover them

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