| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Jewish |
Fish, And, Seafood |
1 |
Servings |
INGREDIENTS
| 7 |
lb |
Fresh Herring Fillets; * see note |
| 2 1/2 |
qt |
White Vinegar |
| 6 |
|
Cinnamon Sticks |
| 1/4 |
c |
Allspice; (whole) |
| 1/4 |
c |
Mace; (leaves) |
| 1/4 |
c |
Black Peppercorns |
| 1/4 |
c |
Whole Cloves |
| 3 |
lg |
Onions; sliced thinly |
| 1 3/4 |
c |
Sugar |
INSTRUCTIONS
* skins left on and cut into 1 inch pieces.
Combine all ingredients except herring and boil for 15 minutes. Add
herring, let simmer for 15 minutes. Let cool in liquid; refrigerate.
Recipe by: arielle@bonkers.taronga.com (Stephanie da Silva)
Posted to JEWISH-FOOD digest V97 #228 by Nancy Berry <nlberry@prodigy.net>
on Aug 09, 1997
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