Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Salt herring 1 1/4 c White vinegar
3 tb Prepared mustard 3/4 c ;water
8 Slivers of dill pickle 1 tb Pickling spices
8 sl Spanish onion 2 Bay leaves
1 tb Capers 2 lg Spanish onions, in rings

Clean herring and remove heads. Soak 48 hours in 2 quarts cold water.
Change water 6 times and keep refrigerated. With a sharp pointed
knife slit herring along the backbone. Remove backbone and as many
small bones as possible, making 8 skin-on fillets.

Pat dry and lay them skin side down. Spread tops sides with mustard
and place on each fillet a sliver of pickle, a slice of onion and a
few capers. Roll tightly and tie with string or fasten with tooth
picks. Pack rolled fillets and remaining onions in a crock and
marinade in the vinegar, water, pickling spice and bay leaves in the
refrigerator for 7 days. Serve cold.

From: The German Cookbook by Mimi Sheraton, 1965.
LC # 65-24163 Posted by Jim Weller.
Submitted By JIM WELLER On 11-25-95

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