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
Experts have traced the existance of recipes back into distant history, in truth as far as the Egyptians, and maybe further still. However, in the main part, these ancient recipes were just basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts is a series of tablets in Sumerian which describe 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 anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created a few documents which described recipes cooked by the Romans. In his publication, he describes how the meals were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius also recounts how the early Romans were skilled in the use of many spices, including a few you will know like thyme, rue and asafoetida. As we move on, there were two books published in the 1300s : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that we all know today, but instead accounts of the types of food eaten by the nobility of the time. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs caused an eruption in recipe publications, the majority of which are kept safe in private libraries. The arrival of television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Potted Herrings In Guiness (Irish) recipe.
