Pickled salted herring

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration V. Retter for frokost- og aftensbordet, s. 35 (falt i det fri)

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1
Soak the herring
Put the herring in water and milk, half of each, overnight. Remove the skin and bones and cut the herring on the diagonal into suitable pieces.
2
Layer in a jar
Layer the herring in a jar with the spices and the onion slices. Mix the vinegar, water, sugar and oil, and pour it over.
3
Leave to stand
The herring should stand for 3 days before use.

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