To Stew Herring from Cooking and Dining in Medieval England by Peter Brears
Cut the herring from the vent to the head and remove the innards and gills. Retain the milts or roes. Then cut from the vent to the tail, open the fish, and sep
Ingredients
- pinch ground black pepper
- 2 herrings
- 1 tbs chopped onion
- ½ tsp sugar
- 2 tsp currants
- ½ tsp chopped parsley and thyme
- 1oz/25 g soft white breadcrumbs
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