Fried salt herring Mecklenburg style

(Recipe #83, page 143)

Cut off the fins, bone the fish, remove the roe or milt, and place the fish in milk to draw out the salt. Then dry them, dip them in a mixture of wine, egg yolks, and a bit of flour, and fry them in hot butter.

Serve these herring with sauerkraut.

Translated by David Green.

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