Herring Salad No. 2 from The Settlement Cook Book by Lizzie Black Kander
Soak herring over night, skin and take out all the bones. Rub the milt through a colander, with some of the vinegar. Now chop all other ingredients but eggs to size of a large pea, add milt and mix...
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Cooking tools:
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Pot
- Serving platter
- Refrigerator
Ingredients
- ½ cup cold boiled potatoes
- ½ lb. cold veal roast
- 2 stalks English celery
- ½ doz. milch herring
- 4 hard boiled eggs
- 1½ heaping cupfuls beets, pickled
- 1 cup almonds
- 2 heaping cupfuls apples
- 2 tablespoons chopped parsley
- ½ cup pickles
- ¼ cup onions
- 2 tablespoons grated horseradish
- 1 cup vinegar
- 1 cup granulated sugar
- ¼ cup brandy
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