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HERRING SALAD, No 2

(Salads) - (The International Jewish Cook Book)







Soak three nice herrings in cold water three hours. Then remove the head
and tail and bones. With a scissors cut in pieces as small as dice, add
one-half cup of English walnuts cut fine, one tablespoon of boiled beets
cut fine, two tablespoons of capers, one large apple cut in small pieces
and one dill pickle cut up. Then take the soft egg (milchner) and mix
with two cups of white vinegar until soft, add one teaspoon of sugar,
three cloves and allspice and pour the sauce over the ingredients. The
sauce should not be too thick. Mix all well together, and serve a
spoonful on a lettuce leaf for each person.
This salad will keep for weeks.











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