Soused Herring
Serves 6 · 2 of 6 items checked · 5 aisles
Produce
Oils & Vinegars
- Checked by You
Pantry / Durable
Spices & Seasoning
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Archive recipe
Herrings boiled or fried, then covered in spiced vinegar and kept in a crock for a day or more.
Sousing preserved fish in spiced vinegar and kept it good for days, which made it valuable in a household without ice. The herring took on the vinegar's sharpness and the spice, and improved overnight.
The dish
2 of 6 items checked
Serves 6 · 2 of 6 items checked · 5 aisles
Clean the herrings, remove the heads, and pat them dry.
Fry or gently poach the fish until just cooked, then lay them in a shallow dish.
Boil vinegar with sliced onion, peppercorns, a bay leaf, and a little sugar.
Pour the hot spiced vinegar over the fish and leave them to cool.
Cover the dish and keep it in a cool place for at least a day before eating.
Adapted from The Compleat Housewife.
A lens grinder's table · Amsterdam, Netherlands