GERMAN HERRINGS IN WINE SAUCE

8 SALT HERRINGS
1 CUP PREPARED MUSTARD
1 CUP OLIVE OIL
JUICE 1 LEMON
1/2 CUP DRY WHITE WINE
DASH GROUND BLACK PEPPER
2 TABLESPOONS SUGAR
CRISP LETTUCE

RINSE HERRINGS; DRAIN; COVER WITH COLD WATER AND LET SOAK OVERNIGHT. DRAIN; REMOVE SKIN; CUT FILLETS FROM BONES; DISCARD SKIN AND BONES. CUT FILLETS IN 2-INCH LENGTHS, OR SERVING SIZE PIECES.

COMBINE ALL OTHER INGREDIENTS AND POUR OVER HERRINGS IN A BOWL. COVER BOWL AND LET STAND IN REFRIGERATOR TO CHILL AND MARINATE. SERVE WITH GARNISH OF CRISP LETTUCE. SERVES 10 OR MORE.

HERRINGS IN MUSTARD SAUCE: USE 1/2 CUP PREPARED MUSTARD; OMIT WINE; ADD 4 TABLESPOONS WINE VINEGAR. COMBINE AND USE WITH OTHER INGREDIENTS AS DESCRIBED.

LUCHOW'S GERMAN COOKBOOK

From Olga