Herring - Dutch

Ingredients

• three firm boiled potatoes
• one beet
• two smoked or salted herrings
• two sliced hard eggs
• a teaspoon of powdered parsley
• one of onion juice
• a tablespoon of capers
• one of pearl onions
• a half cup of French dressing
• a tablespoon of tarragon vinegar

Method

1. 1

   Cut the potatoes and beet into dice.

2. 2

   Skin and remove bones from the herrings and cut into small fillets.

3. 3

   Add these to the vegetables with the hard eggs, parsley, onion juice, capers, and pearl onions.

4. 4

   Pour the French dressing and tarragon vinegar over all; mix well and stand on ice for two or three hours.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 63. The excerpt below is the record exactly as published.

HERRING— DUTCH Cut three firm boiled potatoes and one beet into dice. Skin and remove bones from two smoked or salted her- rings and cut into small fillets. Add these to the vegetables with two sliced hard eggs, a teaspoon of powdered parsley, one of onion juice, a tablespoon of capers and one of pearl onions. Pour a half cup of French dressing and a tablespoon of tarragon vinegar

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