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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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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