(Recipe #6, page 68)
Cook unpeeled potatoes in salted water, then peel and slice them, keeping them as hot as possible.
Meanwhile brown some onions with a generous amount of butter or bacon fat, add some flour, followed by water, some salt, ground pepper, a little vinegar, and a few bay leaves if available. When this comes to a boil, add boned, finely sliced herring and then the potatoes. When the potatoes are properly cooked through and really hot, stir in some cream.
This dish must be cooked very moist and not become stiff—advice that applies to all potato dishes.
Translated by David Green.