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Kippered Herrings

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Kippered Herrings

Ingredients

Directions

  1. Split open the fish at the back with a small knife and remove the roes and guts.

  2. Soak the roes and guts in pickle as for bloaters until salted enough.

  3. Hang the fish on sprat frames to drip.

  4. Place the fish on a clean table with their backs upwards and put two stretchers across each fish.

  5. Suspend the fish on the frames and smoke them until the backs are a bright yellow tinge.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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