| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Jewish | Appetizers, Seafood, Jewish, Passover | 30 | Servings |
INGREDIENTS
| 6 | MULT HERRINGS | |
| 1/4 | pt | SCANT WHITE VINEGAR |
| 2 | ONIONS; THINLY SLICED | |
| 3 | WHOLE BAY LEAVES | |
| 1 | ts | PEPPERCORNS |
| 1/4 | c | SCANT DRY WHITE WINE |
| 2 | tb | SUGAR |
INSTRUCTIONS
SOLOMON (JJGF65A CLEAN AND SOAK HERRING OVERNIGHT IN COLD WATER. BRING VINEGAR,ONION, PEPPERCORN,AND BAY LEAVES TO BOIL. ADD WINE AND HEAT,BUT DO NOT BOIL. SIEVE ROE TO ELIMINATE MEMBRANE;MIX WITH SUGAR AND SOUR CREAM. ADD TO ONION MIXTURE. FILLET AND CUT HERRING INTO PIECES. LAYER WITH SAUCE IN A JAR AND MACERATE,FOR A DAY. KEEP REFRIGERATED...... Posted to JEWISH-FOOD digest V97 #228 by Nancy Berry <nlberry@prodigy.net> on Aug 09, 1997
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