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Difference between revisions of "Devilled herrings (MoF)"
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| − | + | |ImageComment = All about Herrings - 1948 | |
| + | |Servings = Serves 4 | ||
| + | |Difficulty = 1 | ||
| + | |TotalTime = 30 minutes | ||
| + | |PrepTime = 15 minutes | ||
| + | |CookTime = 15 minutes | ||
| + | |Image = [[Image:All_about_Herrings.jpg|250px|alt=Electus]] | ||
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| − | + | ==Devilled herrings - about this recipe== | |
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| − | + | From the Ministry of Food leaflet "All about Herrings" - reprinted in 1948! | |
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| + | Mum had circled this recipe | ||
| + | ===Ingredients=== | ||
| + | {{RecipeIngredients | ||
| + | | 3 level dessertspoons dry [[mustard]] | ||
| + | | 2 level tablespoons [[sugar]] | ||
| + | | 2 dessertspoons [[vinegar]] | ||
| + | | 4 [[herrings]], cleaned and boned | ||
| + | | 4 level tablespoons chopped [[onion]] | ||
| + | | 1 [[bay leaf]] | ||
| + | | 6 [[cloves]] | ||
| + | | ½ oz [[margarine]] | ||
| + | | 5 tablespoons water | ||
| + | }} | ||
| + | ===Method=== | ||
| + | {{RecipeMethod | ||
| + | | Mix the [[mustard]] and sugar to a paste with the [[vinegar]] | ||
| + | | Open the [[herrings]] flat and spread the [[mustard]] mixture on the inside and roll up from the tail end | ||
| + | | Fry the [[onion]], bay leaf and cloves in the margerine in a saucepan until well browned | ||
| + | | Add the rolled up [[herrings]] and water and cook very gently for 10 minutes | ||
| + | | Baste the [[herrings]] occasionally with the liquid | ||
| + | | When cooked, serve with sweet chutney e.g. [[Branston pickle recipe|Branston]] | ||
| + | }} | ||
[[Category:Recipes|Herrings]] | [[Category:Recipes|Herrings]] | ||
[[Category:Fish recipes|Herrings]] | [[Category:Fish recipes|Herrings]] | ||
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[[Category:Historic recipes|Herring]] | [[Category:Historic recipes|Herring]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||
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Revision as of 18:12, 29 May 2012
Devilled herrings - about this recipe
From the Ministry of Food leaflet "All about Herrings" - reprinted in 1948!
Mum had circled this recipe
Ingredients
- 3 level dessertspoons dry mustard
- 2 level tablespoons sugar
- 2 dessertspoons vinegar
- 4 herrings, cleaned and boned
- 4 level tablespoons chopped onion
- 1 bay leaf
- 6 cloves
- ½ oz margarine
- 5 tablespoons water
Method
- Mix the mustard and sugar to a paste with the vinegar
- Open the herrings flat and spread the mustard mixture on the inside and roll up from the tail end
- Fry the onion, bay leaf and cloves in the margerine in a saucepan until well browned
- Add the rolled up herrings and water and cook very gently for 10 minutes
- Baste the herrings occasionally with the liquid
- When cooked, serve with sweet chutney e.g. Branston
