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Medium
Published 1903
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