6 MULT HERRINGS 1/4 pt SCANT WHITE VINEGAR 2 THINLY SLICED ONIONS 3 WHOLE BAY LEAVES 1 ts PEPPERCORNS 1/4 c SCANT DRY WHITE WINE 2 tb SUGAR CLEAN AND SOAK HERRING OVERNIGHT IN COLD WATER.BRING VINEGAR,ONION, PEPPERCORN,AND BAY LEAVES TO BOIL.ADD WINE AND HEAT,BUT DO NOT BOIL.SEIVE ROE TO ELIMINATE MEMBRANE;MIX WITH SUGAR AND SOUR CREAM.ADD TO ONION MIXTURE.FILLET AND CUT HERRING INTO PIECES.LAYER WITH SAUCE IN A JAR AND MASRINATE,FOR A DAY.KEEP REFRIGERATED......
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