1919 - The International Jewish Cookbook

Baked Chopped Herring

DDV CULINARY

Soak herring one hour in water
and then one and a half in sweet milk,
skin, bone and chop;
cut up a medium-sized onion,
fry in butter until golden brown,
add a cup of cream,
two egg yolks
and one-fourth cup of white bread crumbs,
then put in a little more cream.
Butter pan, sprinkle with crumbs or cracker dust,
then put in herring, pepper slightly.
Bake in moderate oven three-quarters of an hour.