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Difference between revisions of "Soused herrings (MoF)"
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|ImageComment = All about Herrings - 1948 | |ImageComment = All about Herrings - 1948 | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
| − | |Difficulty = | + | |Difficulty = 2 |
| − | |TotalTime = | + | |TotalTime = 1 hour 30 minutes |
| − | |PrepTime = | + | |PrepTime = 15 minutes |
| − | |CookTime = | + | |CookTime = 1 hour 15 minutes |
|Image = [[Image:All_about_Herrings.jpg|300px]] | |Image = [[Image:All_about_Herrings.jpg|300px]] | ||
}} | }} | ||
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==Soused herrings - about this recipe== | ==Soused herrings - about this recipe== | ||
From the Ministry of Food leaflet "All about Herrings" - reprinted in 1948! | From the Ministry of Food leaflet "All about Herrings" - reprinted in 1948! | ||
| − | Mum had circled this recipe | + | |
| + | Mum had circled this recipe. | ||
===Ingredients=== | ===Ingredients=== | ||
Revision as of 17:50, 8 June 2012
Soused herrings - about this recipe
From the Ministry of Food leaflet "All about Herrings" - reprinted in 1948!
Mum had circled this recipe.
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
Serving suggestions
Serve hot or cold
