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Difference between revisions of "Baked herrings and tomatoes (MoF)"
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| Line 10: | Line 10: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 2 teaspoons vinegar | + | * 2 teaspoons [[vinegar]] |
* 2 level teaspoons dry [[mustard]] | * 2 level teaspoons dry [[mustard]] | ||
| − | * 4 herrings, cleaned and boned | + | * 4 [[herrings]], cleaned and boned |
* 8 oz fresh [[tomatoes]], fresh or bottled | * 8 oz fresh [[tomatoes]], fresh or bottled | ||
* 1 [[onion]], very finely sliced | * 1 [[onion]], very finely sliced | ||
| Line 21: | Line 21: | ||
==Method== | ==Method== | ||
| − | # Mix the [[mustard]] and vinegar together | + | # Mix the [[mustard]] and [[vinegar]] together |
| − | # Open the herrings out flat , cut each into three pieces and spread with the [[mustard]] | + | # Open the [[herrings]] out flat , cut each into three pieces and spread with the [[mustard]] |
| − | # Arrange the tomatoes (skinned and sliced if fresh), herrings and [[onion]] in layers in an ovenproof dish | + | # Arrange the tomatoes (skinned and sliced if fresh), [[herrings]] and [[onion]] in layers in an ovenproof dish |
# Sprinkle each layer with seasoning and pour over the stock | # Sprinkle each layer with seasoning and pour over the stock | ||
# Bake in a very moderate oven (180° C / 350° F / Gas 4) for ¾ hour | # Bake in a very moderate oven (180° C / 350° F / Gas 4) for ¾ hour | ||
Revision as of 06:21, 30 July 2008
Baked herrings and tomatoes - about this recipe
From the Ministry of Food leaflet "All about Herrings" - reprinted in 1948!
Servings
Serves 4
Ingredients
- 2 teaspoons vinegar
- 2 level teaspoons dry mustard
- 4 herrings, cleaned and boned
- 8 oz fresh tomatoes, fresh or bottled
- 1 onion, very finely sliced
- ½ - 1 level teaspoon salt
- ¼ level teaspoon pepper
- 3-4 tablespoons stock in vegetable water
Method
- Mix the mustard and vinegar together
- Open the herrings out flat , cut each into three pieces and spread with the mustard
- Arrange the tomatoes (skinned and sliced if fresh), herrings and onion in layers in an ovenproof dish
- Sprinkle each layer with seasoning and pour over the stock
- Bake in a very moderate oven (180° C / 350° F / Gas 4) for ¾ hour
Serving suggestions
Serve hot
