Rolled Herring

Ingredients

• 15 pickled herrings
• a layer of capers
• chopped onions
• German mustard
• slices of pickled cucumber
• vinegar

Method

1. 1

   Soak pickled herrings for 24 hours, cut into strips, removing bones and skin.

2. 2

   Cover each strip with capers, onions, mustard, and cucumber.

3. 3

   Roll up and fasten with a skewer.

4. 4

   Place in a jar and pour over boiled vinegar with onions.

5. 5

   Tie up jars until needed.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 27. The excerpt below is the record exactly as published.

15 pickled herrings (obtainable at any German Delikatessen shop). Soak them for 24 hours, then clean and scale them well, removing the heads, and wash them in fresh water. Stir the oil and flour together over a brisk fire for a few minutes, add the water, and boil up well. Pour into an earthen vessel, adding gradually the vinegar (which has been boiled with sliced onion) and when cool, the roes of the herrings, chopped fine. Rub the sauce so obtained through a fine sieve and flavour with German mustard, ground ginger, cayenne and small boiled onions. Place the herrings in a stone jar, pour this sauce over them and tie up the jar. The addition of a little chopped apple and thick cream to the sauce, on serving, is a great improvement Rollmops. (Rolled Herring.) Soak the pickled herrings for 24 hours, cut them lengthwise into two strips, removing bones and skin. Cover each strip with a layer of capers, chopped onions, FUh. 5 1 German mustard and slices of pickled cucumber. Roll up and fasten together with a fine wooden skewer. Place these little rolls in a stone jar and pour over them vinegar

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