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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 4 |
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From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 dozen herring fillets (milters) |
4 large onions, sliced |
2 lemons, sliced |
12 bay leaves, broken |
2 tablespoons mustard seeds |
2 tablespoons peppercorns |
1 cup water |
2 cups vinegar |
3 tablespoons sugar |
Directions:
1. Soak herring in cold water overnight, drain and remove entrails (reserve the milt).
2. Cut off the heads; run knife down center of backs and remove skin, working toward the tale.
3. Scrape fillets from backbones without breaking, remove all bones.
4. In a crock, place alternating layers of herring fillets, onion, lemon, pieces of bay leaf, mustard seed and peppercorns.
5. Boil water, vinegar and sugar together until sugar is dissolved; cool.
6. Mash milt and add enough vinegar mixture to thin; strain, add remaining vinegar mixture and pour over herring in crock.
7. Cover crock and set in refrigerator for 4 to 6 days.
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