Michigan State University Extension
Preserving Food Safely - 01600592


     10 lb. cured herring                                   
     Prepared mustard                                       
     Dill pickles, one piece for each fillet                
     1 quart vinegar (5% acidity)                           
     1/2 lb. onions, sliced                                 
     2 tablespoons sugar                                    
     1/4 cup bay leaves                                     
     2 1/2 tablespoons mustard seed                         
     2 1/2 tablespoons whole cloves                         
     3 tablespoons whole black pepper                       
     3 tablespoons cracked ginger                           
     3 tablespoons cracked cinnamon                         

     Cut  cured  herring  into  two  fillets,  removing  the
backbone.   Spread  each  fillet with  mustard.   Roll  each
fillet  around  a dill pickle and fasten with  a  toothpick.
Pack the rolls on end in a crock.                           

     Mix together vinegar,  sliced onions, sugar and spices.
Simmer,  do not boil,  sauce for 45 minutes.  Strain out the
spices  and  onions  to pack among the layers  of  rollmops.
Cool the sauce and pour over fish to cover.   Allow to stand
2 to 3 days in refrigerator before using.   Rollmops  should
keep for several months.                                    

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