Devilled herrings (MoF)

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

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Ingredients

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• 3 level dessertspoons dry mustard
• 2 level tablespoons sugar
• 2 dessertspoons vinegar
• 4 herrings, cleaned and boned
• 4 level tablespoons chopped onion
• 1 bay leaf
• 6 cloves
• ½ oz margarine
• 5 tablespoons water

Method

1. Mix the mustard and sugar to a paste with the vinegar
2. Open the herrings flat and spread the mustard mixture on the inside and roll up from the tail end
3. Fry the onion, bay leaf and cloves in the margerine in a saucepan until well browned
4. Add the rolled up herrings and water and cook very gently for 10 minutes
5. Baste the herrings occasionally with the liquid
6. When cooked, serve with sweet chutney e.g. Branston

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