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Baked Herrings
Fish
Historic

Herrings baked in half vinegar and half small beer with onion and bay (Eaton 1822), or more recently, with a moist stuffing.


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

BAKED HERRINGS. Wash and drain, without wiping them; and when drawn, they should not be opened. Season with allspice in fine powder, salt, and a few whole cloves. Lay them in a pan with plenty of black pepper, an onion, and a few bay leaves. Add half vinegar and half small beer, enough to cover them. Put paper over the pan, and bake in a slow oven. If it be wished to make them look red, throw a little saltpetre over them the night before.




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