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X - To Cook herring


This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

X - To cook herring. I - Salted herring is watered overnight, then seethe it [reglet or wreglet]. II - When it is soft, hang it to dry, fill it with onion. Prick it with a knife's edge and then fry it on a griddle. III - Put barley or oats to soak one night in milk. Mix it with pepper and coriander or small raisins and mix it like a porridge. Cut the herring along the back and fill it with this porridge and tie it with thread. Then seethe it and give it out with butter. It has a peculiar taste.

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