HERRING RECIPES

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HERRING PICKLED (10/23/94) (23:03)

2 SCHMALTZ HERRING
2 ONIONS
1 CUP    VINEGAR
1/2 CUP    WATER
3 TBS   SUGAR (TO TASTE)
1 CUP    SOUR CREAM
1 TBS   WHOLE PICKLING SPICE (OPTIONAL)

DIRECTIONS:

SOAK HERRING WHOLE OVERNIGHT. REMOVE SKINS AND ENTRAILS. FILET
HERRING AND CUT INTO PIECES; OR CUT INTO SLICES THROUGH BONE. PLACE
HERRING IN JAR IN LAYERS ALTERNATING WITH SLICED ONIONS. COMBINE
VINEGAR, WATER, SUGAR AND SOUR CREAM. POUR OVER HERRING. STORE IN
REFRIGERATOR FOR A DAY OR TWO BEFORE SERVING.

IF YOU LIKE IT SWEETER, ADD MORE SUGAR; SOUR, ADD VINEGAR.
IF YOU WISH, OMIT SOUR CREAM IN THE PICKLING LIQUID.  INSTEAD, ADD
IT TO THE DRAINED, PICKLED HERRING WHEN READY TO SERVE. A TBS OF
WHOLE PICKLING SPICE ADDED TO THE MARINADE ADDS ZEST.
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PICKLED HERRING (10/24/94) (23:28)

INGREDIENTS:

1 1/2 LB DEHEADED, CLEANED HERRING OR OTHER FILLETS
4 TBS SALT
2 TSP MIXED PICKLING SPICES
1 1/2 OZ DRY WHITE WINE
2 MEDIUM SLICED ONIONS
1 1/2 CUPS APPLE CIDER VINEGAR
     
CUT HERRING IN 1 1/2-INCH SLICES. BONELESS FILLETS OF THE 
FISH SHOULD BE CUT IN 1 1/2 INCH SQUARES. FILL QUART JAR 3/4 FULL
WITH FISH PIECES AND ONIONS. MIXED OTHER INGREDIENTS TOGETHER AND FILL
JAW WITH LIQUID. CAP AND SHAKE JAR VIGOROUSLY. PLACE HERRING IN
REFRIGERATOR FOR FOUR WEEKS. OTHER FISH WITHOUT BONES WILL BE READY TO EAST 
IN ONE WEEK. PICKLE FISH WILL KEEP FOR A LONG PERIOD OF TIME IF KEPT
REFRIGERATED.
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POTTED HERRINGS IN GUINNESS (10/24/94) (23:58)

INGREDIENTS:

10 FILLETED FRESH HERRINGS          GUINNESS (PREF. DRAFT)
5 FL VINEGAR                        1 ONION CUT INTO RINGS
2 BAY LEAVES                        10 CLOVES
4 WHITE AND BLACK PEPPERCORNS       SALT AS REQUIRED
1 TSP  BROWN SUGAR 

DIRECTIONS:
  WASH HERRING FILLETS AND ROLL UP, STARTING FROM THE TAIL.  PLACE
IN A BAKING DISH AND ADD THE STOUT-AND-VINEGAR MIXTURE.  ADD ALL
OTHER INGREDIENTS.  COVER WITH BAKING PARCHMENT OR FOIL AND BAKE IN A
MODERATE OVEN (ABOUT 350 DEGREES) FOR 20 MINUTES.  REMOVE FROM OVEN, ALLOW
TO COOL, AND SERVE.
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