Garnish with lemon and parsley.
HERRING A LA NORMANDY
Chop a large onion fine and fry it. When brown, fry half a dozen
prepared herrings in the same fat. When brown add salt, pepper,
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and two tablespoonfuls of vinegar. Bring to the boil and pour over
the herring. Serve with mustard.
SMOKED HERRING A LA MARINE
Cut off the heads of smoked herrings and put the rest in a bowl.
Cover with hot water and soak for two hours. Take them out, skin,
bone, and soak for two weeks in enough oil to cover, with sliced
onions, pepper-corns, and bay-leaves. Keep in a cool place.
BOILED HERRING
Clean the fish thoroughly, and rub with salt and vinegar. Skewer
their tails in their mouths and boil for ten or twelve minutes.
Drain and serve with melted butter and parsley.
HERRING RELISH
Soak six Holland herrings over night. Remove the backbones, cut
up into inch pieces, and add three onions sliced thin. Cover with
vinegar and serve the next day.
HERRING SALAD
Soak four salt herrings in water over night.
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Drain and chop fine. Mix with four boiled beets, three heads of
celery boiled, four peeled sour apples, two onions, three pickles,
and two pounds of lean roast veal. Chop very fine, season with salt
and pepper, and pour over enough oil to moisten, and enough vinegar
to suit the taste.
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