Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2¼ pounds | Fresh herrings |
| ¾ ounce | Flour |
| 3 ounces | Fat |
| 2 ounces | Onion rings |
| 1 tablespoon | Mustard seed (up to) |
| 8 \N | Black peppercorns |
| ⅔ pint | Vinegar |
| ½ pint | Water |
Gut herrings, cut off heads, wash thoroughly & dry. Rub with salt, inside & out. Coat with flour & fry in hot fat until golden brown. Put in earthenware jar with onion, mustard seed & peppercorns. Mix vinegar with cool, boiled water & pour over herrings. Let stand for at least 2 days.
TIME INCLUDES MARINATING TIME
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .