Pickled Herrings
Herrings
Alegar* or Vinegar
2-3 Bay Leaves
Allspice (Jamaica Pepper)
Salt and Pepper
Scale and wash the herrings, removing the milt and roes.
Skewer the herrings. season with salt and pepper, a little allspice (jamaica pepper) and bay leaves.
Place in a deep pot and cover with alegar*.
Keep until required.
Garnish with crisp parsley and lemon.
*Alegar - vinegar produced by the fermentation of ale.
To Pickle Herrings
Scale and clean your herrings, take out the milts and roans, and skewer them round, season them with a little pepper and salt, put them in a deep pot, cover them with alegar, put to them a little whole Jamaica pepper, and two or three bay leaves; bake them and keep them for use.
Garnish your dish with crisp parsley, and serve it up.
English Housewifry - 1764
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