Herring Salad

Ingredients

• Two salt Dutch herrings
• a little vinegar
• two sourish apples
• two pickled gherkins
• a quarter of a pound of cold roast veal
• two potatoes

Method

1. 1

   Soak herring to remove odor, gut, skin, and wash.

2. 2

   Soak in water or milk for 3 hours.

3. 3

   Cut herring into small pieces.

4. 4

   Peel and cube apples, gherkins, and optional beetroot.

5. 5

   Mix all ingredients, including warm boiled potatoes, and pour over with mayonnaise sauce.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 121. The excerpt below is the record exactly as published.

herring salad have therefore been added, and it can be reserved for high days and holi- days, or as a lordly dish wherewith to entertain a much- esteemed guest. It is slightly altered from a valuable recipe given to me by my very good friend Mr. Ludwig Bruck, and is made as follows : — Two salt Dutch herrings are to be obtained. These are imported in casks, and when purchased have a somewhat pronounced odour, which is removed by the soaking. If milt herrings are used, the milt should be moistened with a little vinegar and rubbed up into a paste, and this should be kept to pour over the salad just before the dressing is added. If roe herrings are bought, the roe should be soaked in vinegar for a few minutes, the eggs then separated and kept for sprinkling over the salad similarly to the preceding. The herring heads and tails are to be removed and discarded ; the bodies should be gutted, skinned, and washed, and then they must be soaked in water or milk for three hours — the latter enhancing the flavour greatly. After the soaking the bones should be removed and the flesh cut into small dice-like cubical pieces, and the latter are then set aside in a basin. The next thing is to peel and core two sourish apples, and then to cut them up into small cubes like the herrings. To the apples should now be added two pickled gherkins, and, if you like, some boiled beetroot and a few capers, and these — excepting, of course, the capers — should be divided into the same small pieces. If you wish to have the real hemng salad, a quarter of a pound of cold roast veal, also in small pieces, will likewise be required. Whatever you may choose SALADS, 4-c. V!i to use of these is now to be well mixed together while the next direction is attended to. It is only fair to note here that Mr. Lang, formerly of the German Club, who prepares the best herring salads in Sydney, always adds a little cold roast beef, cold ham, and boiled ox tongue. While all this is being prepared two potatoes

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