Advertisement
Herrings in oatmeal
- To serve
four
- Difficulty
Easy
Published 1978
To any Scotsman a meal without oats is a wasted opportunity; this dish of herrings coated with oatmeal has a further claim to fame: it was a great favourite with King Edward VII and enjoyed by him not only in Balmoral but when he was living his grand London life.
Ingredients
- fine fresh herrings
- salt
4 heaped tablespoons - lard fo
Method
The herrings are nicest if you open them out along the back, like kippers, and remove the backbones. To do this, first remove head and guts in one operation (1) without opening the fish. Now scrape off the scales with a blunt knife (2) or a scallop shell – the traditional fish scaler.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe