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Soused Herring or Mackerel

From CANADIAN FISH COOK BOOK.

Source and licence

From CANADIAN FISH COOK BOOK, printed page 52, digitised by the Internet Archive: https://archive.org/details/31761115578205

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

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

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. 2 pounds fresh herring or mackerel 1 teaspoon salt 1 cup vinegar 1 tablespoon mixed pickling spices 15 cup water 2 thin slices of onion Fillet and skin fish and cut into serving-size pieces.
  2. Place in baking dish and cover with remaining ingredients.
  3. Cover dish and bake in moderate oven (350°F.) for 15 minutes.
  4. Remove from oven and allow fish to cool in liquid.
  5. Drain before serving.