Recipe - Herring In Wine And Sour Cream

SOLOMON (JJGF65A
6 MULT HERRINGS
One fourth pt SCANT WHITE VINEGAR
2 ONIONS; THINLY SLICED
3 WHOLE BAY LEAVES
1 teaspoon PEPPERCORNS
One fourth cup SCANT DRY WHITE WINE
2 tablespoon SUGAR

CLEAN AND SOAK HERRING OVERNIGHT IN COLD WATER. BRING VINEGAR,ONION,
PEPPERCORN,AND BAY LEAVES TO BOIL. ADD WINE AND HEAT,BUT DO NOT BOIL. SIEVE
ROE TO ELIMINATE MEMBRANE;MIX WITH SUGAR AND SOUR CREAM. ADD TO ONION
MIXTURE. FILLET AND CUT HERRING INTO PIECES. LAYER WITH SAUCE IN A JAR AND
MACERATE,FOR A DAY. KEEP REFRIGERATED......
Posted to JEWISHFOOD digest V97 #228 by Nancy Berry nlberry@prodigy.net
on Aug 09, 1997