A Simple Way.
Quantity for 6 Persons.
- 6 salt herring
- 1 pt. wine vinegar
- 1 large onion, sliced
- 12 pepper-corns
- 6 cloves
- 2 bay-leaves
Preparation: The herring are dressed, skinned and soaked in water for ½ day, then cut into desirable pieces or left whole. Cook the vinegar with ½ pt. of water and cool. Put all the spices on the herring and pour the cold vinegar over. The milt may be put in also.
No. 47—HERRING SALAD.
Quantity for 6 Persons.
- 3 salt herring
- 15 boiled, peeled potatoes
- 3 apples
- ¼ lb. cold roast
- ⅛ lb. tongue sausage
- ¼ lb. pickled beets
- 2 salt pickles
- 2 pepper pickles
- 1 onion
- 1 tsp. mustard
- 4 tbsp. of oil
- 1 pinch of salt
- Pepper
- 1 pinch of sugar
- Vinegar to taste
- ½ pt. bouillon
- 3 hard-boiled eggs
Preparation: The herring are soaked in water for ½ day, then dressed, skinned, the bones taken out, and cut into equal parts. Potatoes, apples, roast, sausage, eggs, onion, pickles, beets are all cut up, mixed well and seasoned with oil, salt, pepper, mustard, sugar and vinegar, then bouillon added. The salad is served in a glass dish and garnished with minced white of egg, yolk of egg, pickles and beets. You may also garnish with sardines cut in halves and rolled.
No. 48—BOILED LOBSTER.
Quantity for 6 Persons.