Soak herring in cold water over night, drain and remove entrails, reserving the roe and milt. If you desire, skin and bone them; cut off heads, run knife down center of back and skin towards the tail; scrape the meat off the bones, without cutting the bones, thus separating the herring in two parts.
Place herring in crock in layers, with sliced onion, lemon, a few pieces of bay leaf, a sprinkling of mustard seed and pepper-corns.
Mix and mash the milt with the sugar, add a little vinegar to thin, strain through sieve, add the rest of the vinegar, or better still, in place of the vinegar
Two medium sized sour apples, chopped fine, and 1 oz. of chopped almonds may be added; cover jar and keep in a cool, dry place. Will keep a long while. Serve with boiled potatoes in their jackets.
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