To Pickle or Bake Herrings

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Scale and wash them clean, cut off the Heads, take out the Rows, or wash them clean, and put them in again just as you like; season them with a little Mace and Cloves beat, a very little beaten Pepper and Salt, lay them in a deep Pan, lay two or three Bay-leaves between each Lay; then put in half Vinegar and half Water, or rap Vinegar. Cover it close with a brown Paper, send it to the Oven to bake; let it stand till cold, then pour off that Pickle, and put fresh Vinegar and Water, and send them to the Oven again to bake. Thus do Sprats; but don’t bake them the second time. Some use only All-spice, but that is not so good.