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| Potted Herring |
"In Peel, as in all fishing
communities, superstitions abounded. Signs and omens were never ignored, and
some of the old rituals beleived to court a successful season still survive. An
old saying goes "If custom will not get custom, custom will weep".
The first herring of the season taken out of
the nets was always put aside and boiled whole, to mark it from the others
which would have the heads and tails cut off. When the fish were cooked every
man on board had to come and take a pick of the first herring. This was to
symbolise "share and share alike" throughout the season.
The cook would always throw a few fish overboard for luck, to the
merman (yn Dooinney-Marrey) for his breakfast".
2 Herring per Person
Salt
Vinegar and
Water
1 Teaspoon Pickling
Spice
2 or 3 Bay Leaves
Scrape the scales from the fresh herring and clean them,
cutting off their heads. Lay them in an oven-proof dish, cover with vinegar and
water, add pickling spice, salt and bay leaves.
Cover the dish, bring to the boil, then simmer in a moderate oven
until the bones are cooked right through.
Serve cold, accompanied by a green salad.
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