For this dish use the special herrings as prepared by Dutch fishermen from the first catch of the season which are macerated for a very short time in a specially flavoured brine which is their own particular secret.
To serve, simply remove the skins of the herrings, arrange them as they are in a dish with fresh picked parsley. Serve accompanied either with a salad of freshly cooked French beans or buttered French beans.
© 1903 All rights reserved. Published by Taylor and Francis.