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Difference between revisions of "Soused herrings (MoF)"
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{{recipesummary | {{recipesummary | ||
| − | + | |ImageComment = All about Herrings - 1948 | |
| − | + | |Servings = Serves 4 | |
| − | + | |Difficulty = 2 | |
| − | + | |TotalTime = 1 hour 30 minutes | |
| − | + | |PrepTime = 15 minutes | |
| − | + | |CookTime = 1 hour 15 minutes | |
| − | + | |Image = [[Image:All_about_Herrings.jpg|250px|alt=Electus]] | |
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==Soused herrings - about this recipe== | ==Soused herrings - about this recipe== | ||
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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. | ||
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===Ingredients=== | ===Ingredients=== | ||
| − | + | {{RecipeIngredients | |
| − | + | | 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=== | ===Method=== | ||
| − | + | {{RecipeMethod | |
| − | + | | 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=== | ===Serving suggestions=== | ||
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Serve hot or cold | Serve hot or cold | ||
[[Category:Recipes|Herrings]] | [[Category: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 17:54, 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
