An Excellent Herring Salad

Ingredients

• a large Norway herring
• one or two sharp apples chopped small
• the yolks and whites, separately minced, of some hard-boiled eggs
• the yolks and whites, separately minced, of some hard-boiled eggs
• a border of curled celery leaves or parsley round the bowl

Method

1. 1

   Soak, skin, split, and bone the herring.

2. 2

   Arrange on a dish with slices of beet-root, boiled potatoes, gherkins, apples, and minced egg.

3. 3

   Decorate with celery leaves or parsley.

4. 4

   For sauce, rub yolk of hard-boiled egg with salt, add oil and vinegar, and dilute with sour cream.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 149. The excerpt below is the record exactly as published.

AN EXCELLENT HERRING SALAD. (Swedish Receipt.') Soak, skin, split, and bone a large Norway herring ; lay the two sides along a dish, and slice them slopingly (or substitute for this one or two fine Dutch herrings). Arrange in symmetrical order over the fish slices of cooked beet-root, cold boiled potatoes, and pickled gher- kins ; then add one or two sharp apples chopped small, and the yolks and whites, separately minced, of some hard-boiled eggs, with any thing else which may be at hand, and may serve to vary tastefully the decoration of the dish. Place these ingredients in small heaps of well- contrasting colours on the surface of the salad, and lay a border of curled celery leaves or parsley round the bowl

Cook this with the app: pantry check, scaling, and the assistant.