Soused Herrings or Mackerel (Hot or Cold)

Ingredients

• Herrings or mackerel
• a few slices of onion to each fish
• 1 clove
• 6 peppercorns
• 2 allspice
• a little salt
• vinegar and water

Method

1. 1

   Place cleaned fish in a dish with onion, clove, peppercorns, allspice, and salt.

2. 2

   Add vinegar and water to half the height of the fish.

3. 3

   Cover and bake in a moderate oven for 15 to 30 minutes.

Nutrition per serving

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 17. The excerpt below is the record exactly as published.

peppercorns and all- _ spice, fish-bone stock (see p. 20), 1 table- 7 spoonful of oil, 1 gill of rice, 1 chopped tomato, mayonnaise sauce (see p. 47). Method.—Fillet the fresh herrings, reserve — the bones. Season, and add a little chopped onion and parsley, roll up and tie with string. Boil for each herring 1 table-— spoonful of vinegar and an equal quantity — of water; season, add the peppercorns and — a little allspice, and pour over the herrings, © and cook slowly until done. Let them cool in the liquor. Make a stock with the fish” bones. Fry 1 oz. of chopped onion in the’ oil, then add the rice (which has been heated — in the oil), tomato, and, if possible, a few sprigs of saffron. Cover with one and a half times as much stock, well seasoned, close the pan as tightly as possible, and cook for 20 minutes. When done add the liquor in FISH 65 ' which the herrings were boiled. Toss, and allow to cool. Make a border of the rice, _place the herrings in the centre, and serve with a mayonnaise sauce. | Soused Herrings or Mackerel (Hot or Cold) Matervals.—Herrings or mackerel, a few _ slices of onion to each fish, 1 clove, 6 pepper- corns, 2 allspice, a little salt, vinegar and water

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