(Recipe #85, pages 143 – 144)
Prepare the herring as above, soaking them in water or preferably milk for two days to extract the salt completely. Then gut the fish and cut the flesh smooth. Layer the fish in a preserving jar or stoneware crock with whole shallots or small onions, capers, cloves, pepper, lemon slices, and a few bay leaves, and cover with vinegar. The milt can also be passed through a sieve and combined with vinegar to make a thick sauce and poured over the herring.
Or cut the herring (like anchovies) into long, narrow strips, pickle them as described, and mix the sauce with good salad oil. This preparation is very tasty with bread and butter.
Translated by David Green.