|by Thomas Murrey|
Thomas Jefferson Murrey's 1884 work provides recipes for the soups that were popular at the time, with directions on how to prepare basic stocks a...
Results 1 - 10 of 38 for pickled herring
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3 quarts raw fish, filleted, skinned and sliced in small pieces. Heat 1 quart water and 1 cup canning salt. Cool. When cool, pour over fish; cover ...
Add white vinegar ... and vinegar. Soak herrings overnight in cold ... will be completely pickled in about 2 ... preparing. Place in refrigerator for storing.
Clean herrings and chop off ... sliced onions. Cover with cold brine. Store in closed container in refrigerator. Ready for eating in 48 hours. Yield: 1 quart.
Mix all ingredients in a large bowl. Let marinate. Serve on crackers with grated egg yolks on top.
Clean the fish and remove the heads and tails. It is not necessary to fillet them. Rub salt into the skin and lay them in an oven-proof dish. Add bay ...
Soak herring 5-6 hours after ... sugar, herring, spice, dash of pepper, bay leaves, onions. Add vinegar. Place something heavy on top. Let lay for two days.
Mix 1/2 cup ... 10 minutes. Remove herring bits from jar ... with onions on top. Then add vinegar mixture, cover and let stand for a few hours or overnight.
Soak herring for 3 hours ... salt; bring to a boil. Cool. Add oil; pour over herring. Cover jar; put in a cool place. The herring will be ready in 2 weeks.
Mix and pour over fish in a plastic ice cream pail; let stand for 6 days. Pour fish from one container into another once a day. On 7th day, drain, ...
Wash 3 mild herrings, removing head, ... Check occasionally to shake and push down onions. Bring up bottom pieces of fish to get top pieces down into liquid.
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