Another one from the family receipt book! This recipe is from the North East of Scotland, but was also popular in England, too. Since the demise of the herring fleets, it is not as popular as it once was.
6 (or by weight 0.5 lb) fresh herrings (heads/tails removed)
Half a pint of Cider vinegar
Half a pint of Dry cider (cheap stuff like Strongbow will do!)
2/3 shallots, chopped finely
4 bay leaves
4 sprigs of thyme (lemon is nice)
About 10 black peppercorns (whole)
Shallow casserole or lasagne dish
Wash the herrings and dry gently on kitchen paper. Put the fish in the shallow dish, top to tail.
Cover with vinegar and cider. Put the shallots, herbs and the spices around the fish, cover with a sheet of greaseproof paper or oiled foil and stand the dish in a bain marie.
Put in the oven at Gas mark 4/350 °F/180 °C for 30 minutes(checking the water levels in the bain marie a couple of times during the cooking period!) then allow to cool.