4 tbsp breadcrumbs (heaping)
1 tsp parsley, chopped
1 small egg, beaten
1 juice and rind of lemon
1 pinch nutmeg
1 salt and pepper
8 herrings, cleaned
300 ml hard cider
1 bay leaf, well crumbled
1 fresh ground pepper
Directions
Directions: First make the stuffing by mixing the breadcrumbs,
parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff
the fish with the mixture. Lay in an ovenproof dish, close together;
add the cider, crumbled bay leaf and salt and pepper. Cover with foil
and bake at 350F for about 35 minutes. Serves 4.
~-
Servings: 4 servings
Baked Stuffed Herring (Irish) Recipe brought to you by Recipe Ideas
Categories: Fish; Irish; Seafood
The History of Recipes
It is possible to read the history of `recipes` back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and potentially, even further back. In practice though, generally, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes prepared by the Romans. He recounts how the roman meals were separated into appetizers, entrees and afters, a very modern way of dining. Additionally, he describes how the Roman cooks made use of many different herbs and spices, including a few that are still present in modern kitchens such as bay, fennel and asafoetida. Later, there are a couple of books dating from the fourteenth century - one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the spicy food that we all know today, but rather accounts of the types of food enjoyed by the wealthy. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from the holy land, including spices like coriander, parsley, and rosemary. These new culinary innovations led to a surge in manuscripts on cookery, the majority of which are now in private cookery archives. For the decades that followed, the powerful families of Europe strove to lay on the most exotic banquets, and consequentially the best chefs and their recipes were greatly in demand. Notwithstanding that, it was during the 1800s the formal cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, recipe publications were starting to become popular mostly due to better eduction, people having increased spare time and being a little richer. The arrival of television brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Baked Stuffed Herring (Irish) recipe.
