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Herrings To Marinate

(Pickles.) - (The Lady's Own Cookery Book)

Take a quarter of a hundred of herrings; cut off their heads and tails;

take out the roes, and clean them; then take half an ounce of Jamaica

and half an ounce of common pepper, an ounce of bay salt, and an ounce

and a half of common salt; beat the pepper fine, mix it with the salt,

and put some of this seasoning into the belly of each herring. Lay them

in rows, and between every row strew some of the seasoning, and lay a

bunch or two of thyme, parsley, and sage, and three or four bay-leaves.

Cover your fish with good vinegar, and your pot with paste; put the pot

into the oven after the household bread is drawn; let it remain all

night; and, when it comes out of the oven, pour out all the liquor, take

out the herbs; again boil up the liquor; add as much more vinegar as

will cover the herrings, skim it clean, and strain it. When cold, pour

it over your herrings.

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