Rollmop Herrings

Preparation info

  • 6–12

    helpings—or fillets can be divided into halves for part of a mixed hors d’œuvres
    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

These make a most economical hors d’œuvre by themselves, and add flavour to a mixed hors d’œuvres.


  • 6 large herrings
  • 2 oz. kitchen salt
  • 1 pt. water


Clean, bone and fillet the herrings. Mix the salt and water together and put the herrings to soak in this for 2 hr. Lift out of the brine, drain and put into a shallow dish, covering with the vinegar and leaving for several hours. Shred the onions finely. Drain the herring fillets, reserving the vinegar, put 1 table