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Sallet for fish days (herring salad)
Take pickeeld herring cut long waies and lay them in rundles with onions and prasely chopped, and other herringes the bones being taken out to bee chopped together and laide in the roundles with a long peece laide betwixt the rundles like the proportion of a snake, garnished with Tawney long cut, with vineger and oile
Thomas Dawson, The Good Huswife's Jewell, 1596
- 40 herring fillets (8 jars)
- 2 large, sweet onions
- 2 bunches parsley
- 1/4 cup vinegar (balsamic?)
- 1/3 cup oil
Halve herring fillets. Slice onions into slivers. Roll each herring fillet around a couple of slivers of onion and a couple of sprigs of parsley. Secure with toothpick.
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