Herring Salad

Ingredients

• 3 well-smoked herring
• 1 small chopped onion
• 2 hard-boiled chopped eggs
• 1 boiled potato
• 1 teaspoonful of chopped parsley
• 1 teaspoonful of salt
• 1 of pepper
• 3 tablespoonfuls vinegar
• 2 of oil

Method

1. 1

   Heat the herring, remove heads and skin, and shred.

2. 2

   In a bowl, combine herring with onion, eggs, potato, parsley, salt, pepper, vinegar, and oil.

3. 3

   Mix well and decorate with boiled beet if available.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 57. The excerpt below is the record exactly as published.

Herring Salad — Heat through by turning on the stove 3 well-smoked herring, then tear off the heads and pull the skin away; split, take out the backbones, and cut up into small bits, or to shred them is better. Put in a salad bowl, add 1 small chopped onion, 2 hard-boiled chopped eggs, and 1 boiled potato; cut fine with a teaspoonful of chopped parsley; season with a teaspoonful of salt, 1 of pepper, 3 tablespoonfuls vinegar and 2 of oil

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