Pickled Herrings
From The girl's own cookery book, 1882
Can add nutmeg for flavor.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 101. The excerpt below is the record exactly as published.
ickled herritigs are delicious for breakfast, and when delicately prepared are always popular. Of course, they must be cooked the day before they are wanted, and are to be eaten cold. Procure about a dozen fresh herrings, and, if you have a choice, select small fish rather than Breakfast Dishes. 151 large ones, because large herrings are too fatty to be enjoyable. Cut oft the heads and tails, slit the fish open, remove the backbone, and draw out as many of the small bones as possible. Rub a little salt on the fish, sprinkle pepper over, roll each fish separately, and tie them with soft string to keep them in position. Place them in a pie-dish or a stone jar, pour over them vinegar, to which a little water has been added ; place a cover over the dish, and bake in a gentle oven for a couple of hours. Some people put a little nutmeg
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