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
Written cooking instructions as an idea can be observed way back into the distant past, in fact as far as ancient Egypt, and potentially, even further back. Interesting though that is, these, early cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Progressing into Roman times 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, entrees and dessert, something that is very familiar to us today. This early Roman chef describes how the chefs of Roman times were skilled in the use of many herbs, including a few that will be familiar to modern chefs for example basil, mint and parsley. Continuing our culinary historical journey, there are two books which date from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the curry that appears on menues today, but rather descriptions of the types of meals eaten by the rich people of those days. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from Arab cooking, including spices like parsley and basil. The introduction of these new culinary ideas led to a surge in manuscripts on food, some of which still exist in private collections. Over the succeeding few hundred years, the powerful families of the West strove to lay on the most exotic meals, and as a consequence, the best chefs and their recipe collections became highly prized. However, it was during the 1800s that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing the recipes of their peers. When we get to the twentieth century, recipe books are starting to become popular mostly due to more people being able to read, people having increased spare time and disposable income. |
We hope you enjoy this Potted Herrings In Guinness (Irish) recipe.
