Devilled herrings (MoF): Difference between revisions
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From the Ministry of Food leaflet "All about Herrings" - reprinted in 1948! | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/herrings|#herrings]] [[Special:Search/mustard|#mustard]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/onion|#onion]] [[Special:Search/bayleaf|#bayleaf]] [[Special:Search/branstonpicklerecipe|#branstonpicklerecipe]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/margarine|#margarine]] | ||
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Latest revision as of 15:59, 7 April 2024
From the Ministry of Food leaflet "All about Herrings" - reprinted in 1948!
Mum had circled this recipe
| 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 |
|
Best recipe reviewWas nice with Mackerel 4.7/5 Couldn't get herrings :( |
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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