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For Marinating

A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).

A historical recipe

The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by the book is about German cookery (Cooking, German); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. ¾ qt.
  2. vinegar ¾ qt.
  3. water 1 large onion, sliced 6 cloves 6 bay-leaves Some Salt 20 pepper-corns Preparation: The herring are dressed, washed, salted for 45 minutes;
  4. after that they are dried, then rolled in flour mixed with salt and pepper and fried in butter or lard to a nice color.
  5. For marinating, boil vinegar, water, pepper, cloves, bay-leaves, sliced onion and salt and cool it.
  6. The fried herring are cooled and put into a stone jar and the fluid poured over.
  7. To be prepared one day before serving.
  8. No.
  9. 45—MARINATED SALT HERRING.
  10. 6 salt herring 1 pt.
  11. sour or sweet cream or milk 2 sour apples 12 pepper-corns 4 cloves 2 bay-leaves Vinegar to taste 1 small onion Preparation: The salt herring are soaked for one day, then dressed and skinned.
  12. If you wish, you may cut them into pieces or leave them whole and put them into a dish.
  13. The gravy is then prepared.
  14. The milt and roe, taken out of the herring, are well cleaned, chopped and beaten with vinegar, cream, grated apples and onions, pepper, cloves and bay-leaves.
  15. Pour this dressing over the herring and let stand for ½ to 1 day.
  16. Serve the herring in the gravy and potatoes in their jackets.
  17. Remarks: Sour cream is best to use for marinating salt herring.
  18. This preparation is very good.
  19. No.
  20. 46—MARINATED SALT HERRING.