Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving Meats >> Rollmops

Print this Recipe    Rollmops

Rollmops

10 lb. cured herring
Prepared mustard
Dill pickles, one piece for each fillet
1 quart vinegar (5% acidity)
1/2 lb. onions, sliced
2 tablespoons sugar
1/4 cup bay leaves
2 1/2 tablespoons mustard seed
2 1/2 tablespoons whole cloves
3 tablespoons whole black pepper
3 tablespoons cracked ginger
3 tablespoons cracked cinnamon

Cut cured herring into two fillets, removing the backbone. Spread
each fillet with mustard. Roll each fillet around a dill pickle
and fasten with a toothpick. Pack the rolls on end in a crock.

Mix together vinegar, sliced onions, sugar and spices. Simmer, do
not boil, sauce for 45 minutes. Strain out the spices and onions
to pack among the layers of rollmops. Cool the sauce and pour over
fish to cover. Allow to stand 2 to 3 days in refrigerator before
using. Rollmops should keep for several months.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.