Pickled Herrings (French Style)

Ingredients

• a dozen perfectly fresh herrings
• a dozen peppercorns
• a bay-leaf
• six cloves
• a large sliced onion
• as much cold, vinegar and water as will cover them

Method

1. 1

   Scale and clean the herrings without washing them.

2. 2

   Cut off their heads, and remove the entrails, leaving the milts and roes in their place.

3. 3

   Put the fish into an earthen jar, strew salt over them, and let them lie for twenty-four hours, turning them over at the end of twelve hours.

4. 4

   Drain them, and place them in an enamelled saucepan with the spices and onion.

5. 5

   Pour over them the vinegar and water.

6. 6

   Place on a brisk fire, bring to a boil, and let them boil for just two minutes.

7. 7

   Let them cool in the saucepan before transferring to a jar.

Nutrition per serving

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.

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

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