Herring Salad No. 2

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • ½ doz. milch herring
  • 2 stalks English celery
  • ½ lb. cold veal roast


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