Devilled herrings (MoF): Difference between revisions
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|title=Devilled herrings (MoF), British recipe | |title=Devilled herrings (MoF), British recipe | ||
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|keywords= | |keywords=#herrings #mustard #vinegar #onion #bayleaf #branstonpicklerecipe #boiledorsimmered #margarine | ||
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|description=From the Ministry of Food leaflet "All about Herrings" - reprinted in 1948! Mum had circled this recipe | |description=From the Ministry of Food leaflet "All about Herrings" - reprinted in 1948! Mum had circled this recipe | ||
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[[Category:Historic recipes|Herring]] | [[Category:Historic recipes|Herring]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||
[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
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Revision as of 14:27, 15 January 2017
| Devilled herrings (MoF) | |
|---|---|
 |
| All about Herrings - 1948 | |
| Servings: | Serves 4 |
| Calories per serving: | 336 |
| Ready in: | 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
From the Ministry of Food leaflet "All about Herrings" - reprinted in 1948!
Mum had circled this recipe
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 level dessertspoons dry mustard
- 2 level tablespoons sugar
- 2 dessertspoons vinegar
- 4 herrings, cleaned and boned
- 4 level tablespoons chopped onion
- 1 bay leaf
- 6 cloves
- ½ oz margarine
- 5 tablespoons water
Method
- Mix the mustard and sugar to a paste with the vinegar
- Open the herrings flat and spread the mustard mixture on the inside and roll up from the tail end
- Fry the onion, bay leaf and cloves in the margerine in a saucepan until well browned
- Add the rolled up herrings and water and cook very gently for 10 minutes
- Baste the herrings occasionally with the liquid
- When cooked, serve with sweet chutney e.g. Branston
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#herrings #mustard #vinegar #onion #bayleaf #branstonpicklerecipe #boiledorsimmered #margarine