To Make A Sallot Of Pickled Herrings
From the treasured pages of Cookbook 1600s
Unknown Author
To Make A Sallot Of Pickled Herrings
"Cut of the heads of 3. pickled herrings, and their tailes then slit them up and take out all these bones, then take the prime of these hering and mince it as small as you can then mince a little onyon very small, and halfe a lemon or more mince small, mingle theis together with your herrings put them in a dish with a good deale of sallot oyle, and white wine vineger, let them lye in steep together a good while, then laye them in a dish in the forme of 3. herrings, and put to them the heads and tailes, and sticke the finns on the midle of them as if they were growing to the backs then garnish your dish with oringe sliced rounde & then cut in halves, cut not of the peele; alsoo laye pomegranats on the dishe."
Note on the Original Text
As with many 17th-century recipes, the instructions lack precise measurements and rely on the cook’s judgment for quantities such as 'a good deale' of oil or how long to marinate. Spelling is non-standard ('sallot' for 'salad', 'oyl' for 'oil'), and there is a playful use of punctuation, with colons and periods marking pauses or steps rather than sentences. There is an emphasis on presentation, typical of early modern English cookery, with creative garnishes meant to impress guests. The recipe is written for someone with experience in the kitchen, expected to piece together the methods through context and practice.
Title
Cookbook 1600s (1650)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1650
Publisher
Unknown
Background
A delightful relic from the 1600s, this historical culinary manuscript tempts the senses with a medley of early modern recipes—seasoned with centuries-old knowledge and a dash of English tradition.
Kindly made available by
Folger Shakespeare Library
This recipe hails from an early 17th-century English manuscript, V.a.19, likely produced in the 1600s. At that time, salads (or 'sallots') with pickled fish and sharp, bright flavors were a popular way to start a festive meal or feast. The use of herring, a dietary staple in England due to its abundance and ease of preservation, reflects both practicality and taste. Garnishes such as oranges and pomegranate seeds reveal the influence of the warmer Mediterranean and Middle Eastern flavors making their way into English kitchens—these were the marks of a household familiar with imported luxuries, and delighted in both color and flavor on the table.
The original preparation would have relied on a sharp knife for beheading, deboning, and mincing the fish, as well as finely chopping onion and lemon. A wooden trencher or large shallow dish would serve for mixing and marinating. The final assembly was likely done with hands and perhaps a flat knife or spatula to shape the 'herrings' for serving. Decorative presentation—replacing heads, tails, and fins—would be done with care, possibly with the aid of small skewers or pins to affix the fins.
Prep Time
20 mins
Cook Time
0 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 3 pickled herrings (approx. 1 lb 5 oz drained weight)
- 1/2 small onion (approx. 1.5 oz), finely chopped
- 1/2 lemon (approx. 1 oz), finely chopped, with peel
- 1/4 cup extra-virgin olive oil (substitute for historical 'sallot oyle')
- 2 tablespoons white wine vinegar
- 1 orange, sliced into rounds and halved, peel left on
- Pomegranate seeds (from 1/4 pomegranate, or approx. 3/4–1 oz)
Instructions
- Begin by removing the heads and tails from three pickled herrings (about 1 lb 5 oz total, drained weight).
- Carefully slit each herring along the belly and remove all bones.
- Take the best flesh from the fish and mince it finely.
- Dice half a small onion (about 1.5 oz) and finely chop half a lemon (about 1 oz), rind and all.
- Combine the minced herring, onion, and lemon in a bowl.
- Pour in a generous amount of extra-virgin olive oil (~1/4 cup) and white wine vinegar (~2 tablespoons), mixing well to coat all the ingredients.
- Allow the mixture to marinate for around 30 minutes so the flavors meld.
- Arrange the herby, tangy mixture on a serving platter, shaping it to resemble three whole herrings.
- Place the reserved heads and tails at each end, and artfully stick the fins onto the 'backs' for dramatic effect.
- To finish, garnish the dish with rounds of orange, each sliced in half (keep the peel on), and scatter fresh pomegranate seeds over the platter for a festive look.
Estimated Calories
250 per serving
Cooking Estimates
It takes about 20 minutes to prepare the ingredients and assemble the dish, plus 30 minutes for marinating. No cooking is needed. Each serving is about 250 calories, with the recipe serving 4 people.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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