Difference between revisions of "Soused herrings (MoF)"

Revision as of 10:55, 11 July 2008

All about Herrings - 1948

Soused herrings - about this recipe

From the Ministry of Food leaflet "All about Herrings" - reprinted in 1948!

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Servings

Serves 4

Ingredients

• 8 herrings, cleaned and boned
• 4oz onion, sliced
• 1 level tablespoons mixed pickling spice
• 1 bay leaf
• 1 level teaspoons salt
• ½ pint vinegar
• ½ pint water

Method

1. Roll up the fish with a slice of onion inside each fish
2. Place in a baking dish
3. Scatter the pickling spices between the rolls and the bay leaf and add the remaining of the onion
4. Sprinkle in the salt and pour in the vinegar and water mixed together, and bake in a slow (150° C / 300° F / Gas 2) for 1 ¼ hours

Serving suggestions

Serve hot or cold