Rigby’s Encyclopaedia of the Herring

A work in progress with no end in sight

Tagged Food ...

NEUCRANTZ: ON HERRING (1654)

Including a complete, illustrated translation of Paul Neucrantz' C17th treatise on the herring together with notes on his sources

OATMEAL

The classic way with fried herring, together with recipe variations and some thoughts on just why oatmeal provides the perfect coating

VENTJAGER

How they got the good new herring from somewhere off the coast of Scotland to wealthy Dutch burghers fresh from a hard day of being painted by Rembrandt