Pickled Herring

• 1 doz. milch herring
• 2 tablespoons mustard seed
• 4 large onions, sliced<

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