Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts.
Salt herring filets; soaked 12 hours in cold water
1 1/2
tb
Finely chopped onion
5
c
Finely chopped tart apple
2
Hard-boiled eggs; finely chopped
2
sl
White bread; trimmed
3
tb
Cider vinegar
2
tb
Salad oil
1
ts
Sugar
INSTRUCTIONS
From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Sat, 10 Aug 1996 19:27:07 +0300 (IDT)
Change water in which the herring is soaking at least twice. Drain. Chop
the herring as finely as possible. Combine with the onion, apple and eggs.
Beat the vinegar with sugar and oil. Pour over the trimmed white bread,
allowing it to soak for a few minutes.
Add soaked bread to the herring mixture and chop until it is smooth.
Correct seasoning (should be fairly tart) and chill.
Memoirs & Menus, Georges Spunt
JEWISH-FOOD digest 312
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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