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Classic
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page 76
21. SARDINES.
SARDELA.
Ingredients:
Herrings ................... 5 pounds} More in porportion.
Salt ....................... 5 pounds}
Method:
Without cleansing the insides of the herrings, wash them with plain water, and,
after covering the bottom of a wooden keg with salt, to a thickness of one inch,
arrange them side by side very closely and salt each row. Do this until the brim
of the barrel is reached. Over this then place a fitting board and cause the
fish to be pressed down with the aid of a heavy weight. When oil and water are
seen discharging from the fish, the mixture must be sponged off immediately, and
the process repeated as often as necessary for ten to fifteen days, at the end
of which time the sardines may be considered ready for serving as a relish.
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