Sillbullar

• 2 salt herrings
• 1½ lbs. of cold cooked potatoes
• 1½ cups

Soak the herrings in cold water overnight. Dry, skin and bone them. Chop very finely, as well as the potatoes, add the chopped meat, the milk, and season with pepper. Shape into round croquettes, roll in brown breadcrumbs and fry to a golden brown in hot lard. Serve with currant sauce.