Home › The Principles of Cookery › Herrings, Potted

Herrings, Potted

Empty the fish, clean without washing them, cut off the heads and tails, remove the back-bone, and strew over them a little salt and powdered mace. Let them remain three or four hours, then wipe off the seasoning and put the fish into a well-buttered pan; strew pepper, salt, and grated nutmeg over them, place small lumps of butter here and there upon them, and bake in a moderate oven. When they are cooked enough, drain the liquid from them, pour sufficient clarified butter over them to cover them completely, and keep in a cool place. Time, two hours to bake. Probable cost of herrings, 9d. per dozen. Sufficient, half a dozen for three persons.