To Stew Herring53

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 2 herrings
  • 1oz/25 g soft white breadcrumbs
  • ½ tsp chopped


Cut the herring from the vent to the head and remove the innards and gills. Retain the milts or roes. Then cut from the vent to the tail, open the fish, and separate the ribs from each side of the spine, without piercing the skin. Separate the spine from the head, and remove it down to the tail, before proceeding to remove all the ribs. Rinse the fish.

Grind the breadcrumbs, herbs, pepp