Soused Herrings from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take half a dozen nice fresh herrings, cut off the heads and tails and thoroughly cleanse them, then wash them in cold water with a little salt, dry them with a cloth, and put them in a pie dish or...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- buttered paper
- boiling water
- mackerel
- salmon
- trout
- manner
- salt
- cold water
- fresh herrings
- thyme
- fresh bayleaves
- french vinegar
- pie
- fish
- mace
- cloves
- white peppercorns
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