AN EXCELLENT HERRING SALAD
(Modern Cookery, 1845)
Soak, skin, split, and bone a large Norway herring; lay the two sides along a dish, and slice them slopingly (or substitute for this one or two fine Dutch herrings). Arrange in symmetrical order over the fish slices of cooked beet-root, cold boiled potatoes, and pickled gherkins; then add one or two sharp apples chopped small, and the yolks and whites, separately minced, of some hard-boiled eggs, with any thing else which may be at hand, and may serve to vary tastefully the decoration of the dish. Place these ingredients in small heaps of well-contrasting colours on the surface of the salad, and lay a border of curled celery leaves or parsley round the bowl
For sauce, rub the yolk of one hard-boiled egg quite smooth with some salt; to this add oil and vinegar as for an ordinary salad, and dilute the whole with some thick sour cream.
Obs. — 'Sour cream' is an ingredient not much approved by English taste, but it enters largely into German cookery, and into that of Sweden, and of other northern countries also. About half a pound of cold beef cut into small thin shavings or collops, is often added to a herring-salad abroad: it may be either of simply roasted or boiled, or of salted and smoked meat.