How to Cook Fish

by Myrtle Reed

PICKLED HERRING

Soak in milk and water over night. Next day put the herring into a stone jar with alternate layers of sliced onion, a few slices of lemon, a few cloves, bay-leaves, and whole peppers, and enough mustard seed to season. Rub the roe through a sieve, add a tablespoonful of brown sugar and add it to the herring. Pour over enough vinegar to cover the fish and let stand three or four days before using.