Ingredients
10 filleted fresh herrings
600 ml guinness (pref. draft)
5 fl oz vinegar
1 onion cut into rings
2 bay leaves
10 cloves
4 white and black peppercorns 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 350 F) for 20 minutes. Remove from oven, allow
to cool, and serve. Makes 4 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Potted Herrings In Guiness (Irish) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
We are able to track the history of written recipes way back into antiquity, in truth as far into history as pharonic Egypt, and possibly even further. Having said that, in the main part, these ancient records were just basic pictorial recipes for preparing meals.
As we move on, there were two interesting recipe books which were published in the 1300s ; a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the curry that is familiar to us all today, but instead descriptions of the types of meals enjoyed by the rich people of those days. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from middle-east cuisine, including spices such as parsley and basil. These new foods and spices was responsible for an outbreak in publications on food, most of which are kept safe in academic collections. The revolution that is television brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Potted Herrings In Guiness (Irish) recipe.
