pickled herring
fran hedlund, c. 1958

3


ea


salt herring


split and cut into pieces; soak in cold
water for c. 12 hrs; skin and debone;
cut into small serving pieces
1
1
2
2
1
c
c
T
ea
t
vinegar
water
sugar
onions, sliced thin
peppercorns
bring to a simmer; cool; pour over the
fish



  • serve on bed of lettuce, with more onions, and top with dollop of sour cream
note:
  • first made getting the salt herring from water street in worcester