Main Meal Recipes > Soused Herrings
1/4 pint water
2 cloves
1 bay leaf
6 peppercorns
2-3 herrings
(see measure conversions for more information)
- Remove the heads and innards.
- Put all the other ingredients into a pan and simmer with the herrings in it for 15 minutes.
- Alternatively put the Herrings and the liquor into an oven proof dish and cook in a moderate oven for 20 minutes.
- Allow to cool and serve with a little of the liquor strained over the fish.
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Comment Script
How to make soused herrings:
Herrings are an extremely oily and bony fish. The bones are very fine and in this recipe they tend to become macerated by the vinegar and therefore less of a problem. The vinegar also helps to cut through the oiliness of the fish.
Ingredients
1/4 pint malt vinegar1/4 pint water
2 cloves
1 bay leaf
6 peppercorns
2-3 herrings
(see measure conversions for more information)
Method
- Wash, clean and bone the Herrings.- Remove the heads and innards.
- Put all the other ingredients into a pan and simmer with the herrings in it for 15 minutes.
- Alternatively put the Herrings and the liquor into an oven proof dish and cook in a moderate oven for 20 minutes.
- Allow to cool and serve with a little of the liquor strained over the fish.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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