Herring Salad No. 2

• 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