Name: Stuffed Herrings
Yield: Serves 4 to 6
Cuisine: United Kingdom
Ingredients: ¼ cup (30 g) chopped suet; Salt and pepper; 4 tablespoons (60 g) white breadcrumbs; 7 tablespoon milk; 6 slices streaky bacon; 6 herrings, cleaned; ½ teaspoon grated lemon rind; 2 cups (30 g) chopped parsley; ⅓ cup (60 g) fine oatmeal; Butter

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

As cooked on the Rye Marshes.

Ingredients

6 herrings, cleaned
4 tablespoons (60 g) white breadcrumbs

Method

Mix together the breadcrumbs, parsley, suet, lemon rind and milk and season with salt and pepper. Stuff the fish with the mixture and put them in a buttered pie dish on their backs. Cut each bacon slice in half, roll up and pack among the fish. Sprinkle with the oatmeal, then bake at 400°F (200°C, Gas Mark 6)

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Stuffed Herrings

Ingredients

Method

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