(Recipe #42, pages 134 – 135)
After cleaning the fish thoroughly, larding it on both sides, and salting it a bit, fry it briefly in slightly browned butter; then add finely sliced onions and when they begin to soften add water. After cooking for ten minutes, add a refreshed and finely sliced herring, crumbled zwieback, some vinegar, ground pepper and nutmeg, and any needed salt. The sauce must be very well bound.
Translated by David Green.