Solomon Gundy

• 2 salt herring
• 2 large onions, sliced
• 2 or more cups hot vinegar

Wash the salt herring. If they are whole, fillet and discard the backbone. Cut the meat into chunks and soak overnight in cool water, changing a time or two. Drain and rinse the pieces. Layer the fish in a deep bowl, alternating with a layer of onions. Cover with water, then pour the water into a measuring bowl and note the amount. Discard the water and place an equal amount of vinegar into a s