Soused Herrings

Preparation info

  • 4


    Appears in

    Mrs Beeton's All About Cookery

    By Isabella Beeton

    Published 1861

    • About


    • 8 fresh herrings
    • 1 Spanish onion
    • salt and pepper
    • 1 <


    Wash and scale the herrings, cut off the heads, split the herrings open and remove the gut and backbone. Put a slice of onion in the centre of each fish, roll up tightly, beginning with the neck. Pack the herrings closely in a pie-dish, sprinkle with salt, pepper, bay leaf and spice, half-fill the dish with equal quantities of vinegar and water, and bake in a moderate oven (350° F., G