SOUSED HERRING
 
4 herrings
salt & pepper to taste
1 teaspoon tarragon - chopped
2 teaspoons shallot - finely chopped
1 bay leaf
vinegar
 
   

   
Method

Clean and scale herrings, split down the front and remove backbone.

Sprinkle each with salt, pepper, tarragon and shallot. Roll up and put into a fireproof dish. Place a small piece of bay leaf on each. Cover with equal parts of vinegar and water and bake in a moderate oven, 180°C, for 45 minutes to 1 hour.

Leave to get quite cold then serve in the liquor.







Soused herrings with lemon


Yield: 4 servings
4 large Herrings split, cleaned & boned
1 large Onion; peeled
1 tablespoon Mixed pickling spice
1  Bay leaf
1 teaspoon Marmite
4 tablespoon Hot water
5 tablespoon Wine vinegar
3 tablespoon Lemon juice
2 teaspoon Caster sugar
1  Strip of lemon peel (3")
  Salt

1. Wash and scale herrings. 2. Roll up, skin side outside, from head end to tail. 3. Arrange side by side in 1-1/2 pint heatproof dish. 4. Slice onion thinly and put into dish between herrings. 5. Sprinkle with spice then add bay leaf. 6. Dissolve Marmite in hot water and stir in vinegar, lemon juice and sugar. Pour over herrings. 7. Stand strip of lemon peel on top. 8. Sprinkle lightly with salt. 9. Cover and cook in centre of cool oven (300 F or Gas No. 2) for 1-1/2 hours. 10. Remove from oven and leave until completely cold before serving