Herrings

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

herrings ↝ Fish, herring, Atlantic, raw [Finfish and Shellfish Products]
ſome ſalt, but not too much ↝ Salt, table, iodized [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
whole pepper ↝ Spices, pepper, black [Spices and Herbs]
a nutmeg cut in pieces ↝ Oil, nutmeg butter [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]
water ↝ Water, tap [Tap water]
a quarter of a pint of white wine ↝ Wine, white [Wine]
brown paper

Instructions (6)

Cut off the heads of your herrings, and put them into an earthen pot.
Lay them cloſe, and between every layer of herrings ſtrew ſome ſalt, but not too much.
Put in cloves, mace, whole pepper, and a nutmeg cut in pieces.
Fill up the pot with vinegar, water, and a quarter of a pint of white wine.
Cover it with brown paper, tie it down cloſe, and bake them in an oven with brown bread.
As ſoon as they are cold, put them into your pots, tie them cloſe with paper, and let them by for uſe.

Original Text

Herrings.
CUT off the heads of your herrings, and put them into an earthen pot. Lay them cloſe, and between every layer of herrings ſtrew ſome ſalt, but not too much. Put in cloves, mace, whole pepper, and a nutmeg cut in pieces. Fill up the pot with vinegar, water, and a quarter of a pint of white wine. Cover it with brown paper, tie it down cloſe, and bake them in an oven with brown bread. As ſoon as they are cold, put them into your pots, tie them cloſe with paper, and let them by for uſe.

Notes

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