Boiled Herrings
Ingredients
Directions
Cook
Bring a pot of water to a boil.
Add the herring, vinegar, and salt.
Simmer for 10 minutes.
Serve
Serve on a napkin with sauce in a tureen.
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.
Explore the science
What each ingredient does
- Herring
- The main protein, which firms and turns opaque as it cooks in simmering liquid.
- Vinegar
- Adds sharp acidity that brightens the mild flavor of the fish.
The step that matters
Simmer for 10 minutes. Simmering gently rather than boiling hard keeps the herring from breaking apart. Vigorous bubbling can tear the delicate flesh while heat still firms the fish through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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