Pickled Herrings

Ingredients

• a dozen fresh Herrings
• half a pint of vinegar
• as much water as would cover the herrings
• a very small quantity of nutmeg
• a couple of bay-leaves

Method

1. 1

   Cut off heads and tails of the fish, scrape and wash them, then split in halves and remove bones.

2. 2

   Rub with pepper, salt, and mustard.

3. 3

   Boil halves separately and pack in a jar.

4. 4

   Mix soft roes with vinegar and water, cover with bay leaves, and bake in a gentle oven for about an hour.

5. 5

   Serve cold.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 238. The excerpt below is the record exactly as published.

a dozen fresh Herrings, half soft and half hard roes. For To-morrow.— Half a pound of Bacon in rashers; Rhubarb. Breakfast. — Savoury Eggs (January 1st) ; Collared Tongue (January 2nd) ; Plum Porridge (August 31st). Luncheon. — Stewed Giblets (February 6th); Savoury Pace (June 17th). Dinner. — Macaroni Soup (February 26th): Beef served yester¬ day; Salad (March 13th); Potatoes (May 12th); Corn-fllour Blanc¬ mange (June 15th) ; Lemon Syrup (March 19tli); Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the mutton in the pickle. 2. Make the rhubarb mould (J une 3rd) for luncheon, 3. Pickle the Fresh Herrings. — Cut off the heads and tails of the fish, scrape and wash them well, and split each one in halves, taking out the bones. Bub each half with pepper, salt, and mustard, and grate a very small quantity of nutmeg on each. Boll the halves separately, and pack them in a stone jar (one that would hold three pounds of jam or marmalade would be about the right size). Pound the soft roes of the fish, and mix them with half a pint of vinegar and as much water as would cover the herrings. Put a couple of bay-leaves on the top of all, cover the jar tightly, and bake in a gentle oven for about an hour. When the fish is cold it is ready to serve, and will be most excellent for either breakfast, luncheon, or supper. The fish should be turned in the vinegar every clay, and will keep good for three or four days even in summer. To serve these herrings, place them on a dish, with two or three parsley-leaves on each small roll. Pour a little of the gravy into the dish. P>00 A YEAR'S COOKERY. August 2 'si. Breakfast. Luncheon. Dinner. Pickled Herrings

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