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Difference between revisions of "Soused herrings (MoF)"
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# Sprinkle the [[salt]] over all the fish and pour in the [[vinegar]] and water which have been mixed together. Bake in a slow oven (150° C / 300° F / Gas 2) for 1 ¼ hours | # Sprinkle the [[salt]] over all the fish and pour in the [[vinegar]] and water which have been mixed together. Bake in a slow oven (150° C / 300° F / Gas 2) for 1 ¼ hours | ||
| − | == | + | ===Chef's tip=== |
Serve hot or cold | Serve hot or cold | ||
Revision as of 11:06, 21 February 2012
Soused herrings - about this recipe
From the Ministry of Food leaflet "All about Herrings" - reprinted in 1948!
Mum had circled this recipe
Servings
Serves 4
Ingredients
- 8 herrings, cleaned and boned
- 4oz onion, sliced
- 1 level tablespoon of mixed pickling spice
- 1 bay leaf
- 1 level teaspoon salt
- ½ pint vinegar
- ½ pint water
Method
- Roll up the fish with a slice of onion inside each one
- Place in a baking dish
- Scatter the pickling spices between the rolls and put in the bay leaf, then add the remaining onion
- Sprinkle the salt over all the fish and pour in the vinegar and water which have been mixed together. Bake in a slow oven (150° C / 300° F / Gas 2) for 1 ¼ hours
Chef's tip
Serve hot or cold
