Herring Salad No. 2

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ doz. milch herring
  • 2 stalks English celery
  • ½ lb. cold veal roast
  • ½ cup cold boiled potatoes
  • 2 heaping cupfuls apples
  • 1 cup almonds
  • heaping cupfuls beets, pickled
  • 4 hard boiled eggs
  • 2 tablespoons grated horseradish
  • ¼ cup onions
  • ½ cup pickles
  • 2 tablespoons chopped parsley
  • ¼ cup brandy
  • 1 cup granulated sugar
  • 1 cup vinegar


Soak herring over night, skin and take out all the bones. Rub the milt through a colander, with some of the vinegar. Now chop all other ingredients but eggs to size of a large pea, add milt and mix thoroughly. Will keep a month in cold place. Decorate with sardellen, pickles, hard boiled eggs and beets, olives and parsley.

Or if you desire, mix all together and heap on platter. Separate the eggs. Rub yolks through a fine sieve and chop whites and decorate the mound of salad with alternate strips of white and yellow, keeping line distinct.