10 filleted fresh herrings
600 ml guinness (pref. draft)
5 fl vinegar
1 onion cut into rings
2 bay leaves
10 cloves
4 white and black peppercorns
1 salt as required
1 tsp brown sugar
Directions
Wash herring fillets and roll up, starting from the tail. Place in a
baking dish and add the stout-and-vinegar mixture. Add all other
ingredients. Cover with baking parchment or foil and bake in a
moderate oven (about 350F) for 20 minutes. Remove from oven, allow
to cool, and serve.
Servings: 4 servings
Potted Herrings In Guinness (Irish) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
We can follow the history of written recipes far back into the far past, certainly as far into history as ancient Egypt, and maybe even further. Interesting though that is, in the main part, these ancient cook books were just very basic hieroglyphic instructions for food preparation.
In fact, the oldest recipe in existence, according to food historians are some clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Much later, in Roman times a man called Apicius created a collection of scripts which described recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, entrees and desserts, a style of dining still practiced today. This early Roman chef describes how the ancient cooks made use of many different aromatic flavors, including a few that will be familiar to modern chefs for example bay, mint and parsley. Over the succeeding few hundred years, the rich families of Europe tried to serve up the most extravagent meals, and because of this the best chefs and their collection of recipes increased in prestige. However, it was during the 1800s that cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing recipes of the day. When we get to the twentieth century, cooking publications are starting to become popular mostly as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Potted Herrings In Guinness (Irish) recipe.
