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Baked Herrings or Sprats

Baked herrings or sprats seasoned with allspice, salt, cloves, pepper, onion, bay leaves, vinegar, and small beer, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Allspice and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Baked Herrings or Sprats

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Wash and drain the herrings or sprats without wiping them.

  2. Season the herrings or sprats with allspice, coarse sea salt, and whole cloves.

Bake

  1. Lay the herrings or sprats in a pan with plenty of black pepper, an onion, and bay leaves.

  2. Add enough vinegar and small beer to cover the herrings or sprats.

  3. Cover the pan with paper and bake in a slow oven at 300°F (150°C) until cooked.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Allspice + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Clove + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Herrings or sprats
Form the main body of the dish, becoming tender and flaky as they cook slowly.
Vinegar
Adds acidity that sharpens the flavour and helps firm and preserve the fish.
Small beer
Adds liquid and a mild malty flavour that rounds out the sharp vinegar.
Onion
Adds savoury sweetness and aroma that perfume the cooking liquid.
Bay leaves
Contribute a subtle herbal aroma to the cooking liquid and fish.

The step that matters

Cover the pan with paper and bake in a slow oven until cooked. A slow oven cooks the fish gently so it stays moist and flakes rather than drying out or breaking apart. Covering the pan traps steam and heat around the fish, helping it cook evenly in the liquid.

Swap the onion

How well each one fits the dish's main ingredients (allspice, clove, pepper, vinegar, beer):

  1. Mustardfits better
  2. Capsicumfits better
  3. Horseradishfits better
  4. Onionthe original

Fit is the average pairing score against allspice, clove, pepper, vinegar, beer. Candidates are from the same food group and used in at least 100 recipes.

“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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