Home › The Principles of Cookery › Herrings, Salted at Home

Herrings, Salted at Home

Procure the herrings as fresh as possible. Scale, gut, and clean, but do not wash them. Leave the roes in the fish. Make a brine strong enough to float an egg. Put the herrings in this, and let them lie fourteen or sixteen hours. Drain them well, and put them into jars, with a thick layer of salt under them, and salt between each row of herrings. Cover tightly, to keep them free from air. When wanted for use, soak the fish in a little milk and boil or broil them in the usual way.