Smoked Herrings

Ingredients

• a dozen herrings
• in salt and saltpetre

Method

1. 1

   Clean and open the herrings, lay them in salt and saltpetre for twenty-four hours.

2. 2

   Drain, wipe dry, and hang them in a row by means of a stick through their eyes.

3. 3

   Fill an old cask with sawdust, place a red-hot iron in the middle, and cover to keep in the smoke.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 721. The excerpt below is the record exactly as published.

in salt and saltpetre for twenty-four hours. Drain and -wipe them dry, and hang them in a row by means of a stick pushed through their ej-es. P^ill an old cask, open at both ends, with sawdust, put a red-hot iron in the middle of it, and place the herrings over the cask, which must be covered to keep in the smoke. Keei^ the heat as equal as possible. In about twenty-four hours the herrings will be ready. Probable cost of herrings, 9d. per dozen. Herrings, Smoked, To Prepare.— Cut ofl: the head and tail from a smoked herring

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