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HERRING SALAD, No 1

(Salads) - (The International Jewish Cook Book)







Soak four herrings in cold water overnight, and then rinse several times
in fresh cold water. Skin, bone, and cut in one-half inch pieces. Peel
two apples, and cut in dice. Mix with herring, then add one-half cup of
coarsely chopped almonds and one onion chopped fine. Remove the milsner
or soft egg from the inside of herring, and mash perfectly smooth. Add
one-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix
well, and then pour over herring, stirring with a fork to prevent
mashing. Set in ice-box until ready to serve. Put sliced lemons on top.
Herring can be left whole, dressing made and poured over whole herrings.











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