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Catholic Recipe: Herring Salad

    INGREDIENTS

  • 6 milter herring
  • 1 cup red wine
  • 2 cups cooked veal
  • 3 hard-boiled eggs
  • 1-1/2 cups pickled beets
  • 1/2 cup pickles
  • 2 stalks celery
  • 2 boiled potatoes
  • 3 sour apples
  • 1/2 cup pearl onions
  • 1/2 cup sugar
  • 2 Tablespoons horse-radish
  • Details

  • Prep Time: 1 day, 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Germany

In Germanic lands the traditional dinner dish of New Year's Eve is carp; guests sometimes ask for a few scales of this fish to treasure as symbols of good luck. A favorite on the menu for the midnight supper of this night is this recipe for herring salad.

DIRECTIONS

Soak the herring in water overnight. Skin them, remove the milt and the bones. Rub the milt through a sieve and mix with the red wine which should be dry and not sweet. Cube the herring, veal, eggs, beets, pickles, celery, potatoes and apples and add the pearl onions. Mix the sugar and horseradish with the milt and wine and pour over the other ingredients. Mix thoroughly. Line a salad bowl with lettuce leaves and mound the herring salad in the center. Decorate with hard-boiled eggs, gherkins, anchovies, sliced stuffed olives.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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