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Difference between revisions of "Soused herrings (MoF)"
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| + | |Servings = Serves 4 | ||
| + | |Difficulty = 0 | ||
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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! | ||
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Mum had circled this recipe | Mum had circled this recipe | ||
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===Ingredients=== | ===Ingredients=== | ||
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* 8 [[herrings]], cleaned and boned | * 8 [[herrings]], cleaned and boned | ||
* 4oz [[onion]], sliced | * 4oz [[onion]], sliced | ||
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* ½ pint [[vinegar]] | * ½ pint [[vinegar]] | ||
* ½ pint water | * ½ pint water | ||
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===Method=== | ===Method=== | ||
# Roll up the fish with a slice of [[onion]] inside each one | # Roll up the fish with a slice of [[onion]] inside each one | ||
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# 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]] | ||
# 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 | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Serve hot or cold | Serve hot or cold | ||
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[[Category:Recipes|Herrings]] | [[Category:Recipes|Herrings]] | ||
[[Category:Fish recipes|Herrings]] | [[Category:Fish recipes|Herrings]] | ||
Revision as of 13:09, 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
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
