Herring Salad.

From this excellent leaf salad you can cook yourself every winter, when you have already repeatedly emptied several fruit and vegetable jars, an appropriate stock and then have often for a change a good addition to the dinner without any effort. – Take 3 to 4 good milchevne (sic!) herrings, gut them, wash them quite thoroughly, then put them in sweet milk, in which they are left to stand for at least 8 to 10 hours. Later they are repeatedly rinsed in cold water, cleaned from skin and bones and cut into pieces as fine as possible. Later, 40 dkg of fresh roast veal or pork and 15 dkg of ham are cut into thin slices, as well as a previously boiled celery tuber, 4 to 5 small sour cucumbers, 5 to 6 large sour apples, several onions and more or less cooked potatoes, depending on whether you want to cook the lettuce better or easier, into the smallest possible cubes and add 15 to 20 dried, finely chopped walnuts, which give the lettuce a very good, strong flavor. Whisk the milk from the herrings thoroughly in vinegar, add 2 egg yolks, 1 1/2 tablespoons of mustard, a little bit of pepper, 2 tablespoons of capers and several tablespoons of goose fat and stir the whole thing together quite carefully so that the lettuce is well mixed and bound, but the pieces are all whole. After a few hours, fill the jars up to 2 fingers from the top,

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