| How To Cook: |
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1. Trim the pork chops; split and bone the herrings and cut off the heads and tails; peel the potatoes and onions and slice fairly thinly.
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2. Butter an ovenproof dish, put in a layer of potatoes, a layer of onion, then 2 pork chops, next 2 herring halves and then a further layer of potato and onion.
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3. Add the remaining pork chops and herring fill in round the sides and cover the top with the rest of the onion and potato.
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4. Put a few small knobs of butter over the top.
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5. Cook, uncovered, in a moderate oven (350°F) for 1 hour.
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6. Beat the eggs with the milk, add the flour and seasonings and mix well to give a smooth blend, and then pour the liquid over the mixture in the casserole.
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7. Return the dish to the oven and cook for a further ˝ hour, until the custard topping is set.
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