Page:Meier - The Art of German Cooking and Baking.djvu/152




 * 12 fresh herring

Salt

1 cup of flour

½ lb. of butter or lard


 * ¾ qt. vinegar

¾ qt. water

1 large onion, sliced

6 cloves

6 bay-leaves

Some Salt

20 pepper-corns

Preparation: The herring are dressed, washed, salted for 45 minutes; after that they are dried, then rolled in flour mixed with salt and pepper and fried in butter or lard to a nice color.

For marinating, boil vinegar, water, pepper, cloves, bay-leaves, sliced onion and salt and cool it. The fried herring are cooled and put into a stone jar and the fluid poured over. To be prepared one day before serving.


 * 6 salt herring

1 pt. sour or sweet cream or milk 2 bay-leaves

2 sour apples

12 pepper-corns

4 cloves

Vinegar to taste

1 small onion

Preparation: The salt herring are soaked for one day, then dressed and skinned. If you wish, you may cut them into pieces or leave them whole and put them into a dish. The gravy is then prepared.

The milt and roe, taken out of the herring, are well cleaned, chopped and beaten with vinegar, cream, grated apples and onions, pepper, cloves and bay-leaves. Pour this dressing over the herring and let stand for ½ to 1 day. Serve the herring in the gravy and potatoes in their jackets.

Remarks: Sour cream is best to use for marinating salt herring. This preparation is very good.


 * 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.