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BAKED CHOPPED HERRING

(Fish) - (The International Jewish Cook Book)







Soak herring one hour in water and then one and a half in sweet milk,
skin, bone and chop; cut up a medium-sized onion, fry in butter until
golden brown, add a cup of cream, two egg yolks and one-fourth cup of
white bread crumbs, then put in a little more cream. Butter pan,
sprinkle with crumbs or cracker dust, then put in herring, pepper
slightly. Bake in moderate oven three-quarters of an hour.











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