Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 7 \N | Pat dwigans -- nathan and |
| \N \N | Goldman |
| 6 \N | Salt herrings -- cleaned |
| \N \N | Soaked overnight and |
| \N \N | Filleted -- with each |
| \N \N | Fillet halved |
| 1½ \N | To 2 cups water |
| 2 larges | Onions |
| ½ cup | Sultana raisins |
| 2 tablespoons | Liquid honey |
| \N dash | Cinnamon |
| \N dash | Ground ginger |
| 1 \N | Lemon -- peeled and sliced |
| \N \N | Thin |
Soak herrings again while preparing sauce. Sauce: bring water to boil, add onions and raisins, and simmer slowly for 2 hours, addig more water if necessary. When the onions are tender, add honey, spices and lemon slices. cook for10 minutes. remove lemon slices.
Drain fillets, roll up and fasten with toot Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman