Baked herrings and tomatoes (MoF)

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All about Herrings - 1948

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

1. Mix the mustard and vinegar together
2. Open the herrings out flat , cut each into three pieces and spread with the mustard
3. Arrange the tomatoes (skinned and sliced if fresh), herrings and onion in layers in an ovenproof dish
4. Sprinkle each layer with seasoning and pour over the stock
5. Bake in a very moderate oven (180° C / 350° F / Gas 4) for ¾ hour

Serving suggestions

Serve hot