Stuffed Soused Herrings
|Herrings||4 , cleaned and boned, with the heads removed|
|Onion||1 Small, peeled and cut into rings|
|Mace blade||1 Small|
|Water||1⁄4 Pint (150 milliliter)|
|Vinegar||1⁄4 Pint (150 milliliter)|
|Fresh white breadcrumbs||2 Ounce (50 gram)|
|Chopped capers||2 Teaspoon|
|Finely grated lemon rind||1 Small|
|Butter||1 Ounce, melted (25 gram)|
|Freshly ground black pepper||To Taste|
|Egg||1 , beaten|
1.Preheat the oven to 375 degrees.
2.In a large sized bowl, put breadcrumbs, capers, lemon rind, butter, egg, salt and pepper and stir them all well.
3.Pour water if the mixture is dry.
4.Place the herrings on a flat surface with skin side down.
5.Add a sprinkling of salt and pepper and put equal quantities of stuffing on each tail.
6.Roll the fish and put them all in the foil container or ovenproof dish in single layer.
7.Top with onion rings, cloves and peppercorns.
8.Combine water and vinegar and pour over herrings.
9.Put the lid on and bake for 20 minutes so that the fish is soft.
The dish can be frozen. If frozen, thaw overnight in refrigerator and serve.