Pickled Herrings

Ingredients

• half a pound of salt
• half a pound of bay salt
• an ounce of sugar
• an ounce of saltpetre

Method

1. 1

   Pound all well together until reduced to a fine powder.

2. 2

   Procure the herrings as fresh as possible, cut off the heads and tails, open them, and lay them for one hour in brine strong enough to float an egg.

3. 3

   Drain, dry the fish with a soft cloth, and put them in layers into a deep jar, with a little of the powder between each layer, and a little both at the top and bottom of the jar.

4. 4

   When the jar is full, press it down and cover it closely.

5. 5

   The fish will be ready in three months.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 718. The excerpt below is the record exactly as published.

half a pound of salt, half a pound of bay salt, an ounce of sugar, and an ounce of saltpetre. Pound all well together until reduced to a fine powder. Procure the heri-iiigs as fresh as possible, cut off the heads and tidls, r,pen them, and lay them for one hour in brine strong enough to float an egg. Drain, dry the fish with a soft cloth, and put them in layers into a deep jar, with a little of the powder between each layer, and a little both at the top and bottom of the jar. When the jar is full, press it down and cover it closely. The fish will be ready in three months. Probable cost, 9d. per dozen. The above quantity of salt is enough for two dozen hen-ings. Herrings, Pickled (in the French style). — Scale and clean a dozen perfectly fresh her- rings, without washing them. Cut off their heads, and remove the entrails, leaving the milts and roes in their place. Put the fish into an earthen jar, strew salt over them, and let them lie for twenty-four heurs, turning them ove'r at the end of twelve hours. Drain them, and place them in an enamelled saucepan, with a dozen peppercorns, a bay-leaf, six cloves, and a large sliced onion. Pour over them as much cold, vinegar and water as will cover them. Place them on a brisk fire, bring them quickly to a boil, and let them boil just two minutes. Take them from the fire, and let them get nearly cold in the saucepan before removing them to the jar in wliich they are to be kept. Lift them out carefully, pour the liquid over them, and keep in a cool place. They will remain goo J. for some time. Probable cost, 9d. per dszen. Herrings, Pickled, To Dress.— Cut the heads aiacl tails from a couple of pickled herrings

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