To smoke Herrings

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

For smoking

Herrings ↝ Fish, herring, Atlantic, raw [Finfish and Shellfish Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little saltpetre
an old cask
some sawdust

Instructions (4)

Clean the herrings and lay them in salt, and a little saltpetre one night.
Hang them on a stick, through the eyes, on a row.
Have ready an old cask, on which put some sawdust, and in the midst of it a heater red hot.
Over the smoke fix the stick, and let them remain twenty four hours.

Original Text

To smoke Herrings.

Clean and lay them in salt, and a little saltpetre one night; then hang them on a stick, through the eyes, on a row. Have ready an old cask, on which put some sawdust, and in the midst of it a 9heater red hot; over the smoke fix the stick, and let them remain twenty four hours.

Notes

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