Salmagundy. Time—½ hour.
1 Dutch herring, 1 onion, ½ pint vinegar, a little allspice, ginger, and pepper.
Wash the herring, remove the flesh from the bones, lay it in a dish, and put a few slices of onion on it. Boil the vinegar with the spice, and when cold, pour it over the herring.