Soouse Eze Seliodki

Salt Herring Sauce

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

The herrings should be boned, skinned and filleted, then finely chopped with 1 onion. Fry both onion and herrings in a little butter, sprinkling with flour. Boil 1 pint of stock, add the herrings and onion. Simmer for ½ an hour, and strain. Add a little lemon juice and 2 tablespoons of sour cream.