To pickle or bake Herrings

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (15)
  1. Scale and wash the herrings clean.
  2. Cut off the heads.
  3. Take out the rows, or wash them clean, and put them in again just as you like.
  4. Season them with a little mace and cloves beat, a very little beaten pepper and salt.
  5. Lay them in a deep pan.
  6. Lay two or three bay-leaves between each layer.
  7. Pour in half vinegar and half water, or rap vinegar.
  8. Cover it close with a brown paper.
  9. Send it to the oven to bake.
  10. Let it stand till cold.
  11. Pour off that pickle.
  12. Put fresh vinegar and water.
  13. Send them to the oven again to bake.
  14. Thus do sprats; but don't bake them the second time.
  15. Some use only all spice; but that is not so good.
Original Text
To pickle or bake Herrings. SCALE and wash them clean, cut off the heads, take out the rows, or wash them clean, and put them in again just as you like. Season them with a little mace and cloves beat, a very little beaten pepper and salt, lay them in a deep pan, lay two or three bay-leaves between each lay, then put in half vinegar and half water, or rap vinegar. Cover it close with a brown paper, and send it to the oven to bake; let it stand till cold, then pour off that pickle, and put fresh vinegar and water and send them to the oven again to bake. Thus do sprats; but don't bake them the second time. Some use only all spice; but that is not so good.
Notes
—