| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish | 4 | Servings | |
INGREDIENTS
| 2 1/4 | lb | Fresh herrings |
| 3/4 | oz | Flour |
| 3 | oz | Fat |
| 2 | oz | Onion rings |
| 1 | tb | Mustard seed (up to) |
| 8 | Black peppercorns | |
| 2/3 | pt | Vinegar |
| 1/2 | pt | Water |
INSTRUCTIONS
Gut herrings, cut off heads, wash thoroughly & dry. Rub with salt, inside & out. Coat with flour & fry in hot fat until golden brown. Put in earthenware jar with onion, mustard seed & peppercorns. Mix vinegar with cool, boiled water & pour over herrings. Let stand for at least 2 days. TIME INCLUDES MARINATING TIME From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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