Pickled Herrings in White Sauce

Ingredients

• 15 herrings
• 3 oz. onions cut into slices
• i^ pint vinegar
• I gill water
• A few peppercorns
• 3 tablespoonsful oil
• I tablespoonful German mustard
• I oz. flour
• A pinch of ground ginger
• A pinch of cayenne

Method

1. 1

   Soak herrings for 24 hours, clean and scale them.

2. 2

   Stir oil and flour over heat, add water, and boil.

3. 3

   Pour into a vessel, gradually adding vinegar boiled with onions.

4. 4

   Cool, then add roes of herrings, sieve, and flavor with mustard, ginger, cayenne, and boiled onions.

5. 5

   Place herrings in a jar, pour sauce over, and tie up.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 26. The excerpt below is the record exactly as published.

PiCKLBD Herrings in White Sauce.) 15 herrings. 3 oz. onions cut into slices. i^ pint vinegar. I gill water. A few peppercorns. 3 tablespoonsful oil. I tablespoonful German mustard. I oz. flour. A pinch of ground ginger. A pinch of cayenne

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