Removing the middle fish-bone from the fried herring and reducing a herring to small pieces per plate. Throwing smally and giving to this a pickled gherkin.
Throwing now the still warm jacket potatoes and than mixing. Filling milk and broth of the fried herring up with a shot of linseed oil.
It more strongly likes, adds still crushed onions whom.
Of this we children have created two plates with no trouble at all. Is therefore, better, one buys at once the fried herring in the glass, since more herring and broth into this than in the tin is here.
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