Home › The Principles of Cookery › HERRINGS, PICKLED (in the French style)

HERRINGS, PICKLED (in the French style)

Scale and clean a dozen perfectly fresh herrings, without washing them. Cut off their heads, and remove the entrails, leaving the milts and roes in their place. Put the fish into an earthen jar, strew salt over them, and let them lie for twenty-four hours, turning them over at the end of twelve hours. Drain them, and place them in an enamelled saucepan, with a dozen peppercorns, a bay-leaf, six cloves, and a large onion sliced. Pour over them as much cold vinegar and water as will cover them. Place them on a brisk fire, bring them quickly to a boil, and let them boil just two minutes. Take them from the fire, and let them get nearly cold in the saucepan before removing them to the jar in which they are to be kept. Lift them out carefully, pour the liquid over them, and keep in a cool place. They will remain good for some time. Probable cost, 1s. per dozen.