Select nice smoked herrings, fillet them and reserve the heads and tails.
Skin the fillets and cut the flesh into dice; add an equal quantity of diced cooked potatoes and russet apples, flavour with chopped parsley, chervil and fennel and mix with a little oil and vinegar.
Arrange the mixture on a dish in the shape of fish and place the heads and tails at either end to imitate whole herrings.
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