Soak 1 dozen herring over night in water; then mash the milch and roes and mix with 4 tablespoonfuls of
brown sugar. Put the herring in a large dish with 2 large onions sliced; make alternate layers of herring, onions
and sliced lemon, 8 bay−leaves, a few cloves, whole peppers and some mustard seed. Pour over all some
vinegar. Ready to serve in five hours. Will keep for one week. Serve with
boiled potatoes.
