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Difference between revisions of "Soused herrings (MoF)"
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==Method== | ==Method== | ||
| − | # Roll up the fish with a slice of [[onion]] inside each | + | # Roll up the fish with a slice of [[onion]] inside each one |
# Place in a baking dish | # Place in a baking dish | ||
# Scatter the [[pickling spices]] between the rolls and put in the [[bay leaf]], then add the remaining [[onion]] | # Scatter the [[pickling spices]] between the rolls and put in the [[bay leaf]], then add the remaining [[onion]] | ||
Revision as of 20:14, 24 July 2010
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
Serving suggestions
Serve hot or cold
