Stuffed Herrings

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe comes from a little book of Victorian breakfast dishes. Menus for breakfasts for a year are given, and the herrings were included with scalloped tomatoes and scotch woodcock for breakfast on 15 February.


  • 1 herring for each person
  • 2 oz. (60 g.) veal stuffing or herb forcemeat


Get the fishmonger to open the herrings down the back and remove the backbone as well as cleaning and gutting them. Take off the head and tail. Put in the stuffing and roll up. Stand them closely packed in a well-buttered fireproof dish. Sprinkle seasoned flour over, dot with pieces of butter and bake for 15 minutes at 400° F., gas mark 6.