| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Jewish |
Appetizers, Jewish, Passover, Seafood |
30 |
Servings |
INGREDIENTS
| 6 |
|
MULT HERRINGS |
| 1/4 |
pt |
SCANT WHITE VINEGAR |
| 2 |
|
ONIONS, THINLY SLICED |
| 3 |
|
WHOLE BAY LEAVES |
| 1 |
t |
PEPPERCORNS |
| 1/4 |
c |
SCANT DRY WHITE WINE |
| 2 |
T |
SUGAR |
INSTRUCTIONS
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
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”