Soak the herring over night; remove the milch and mash fine. Cut off the head, skin and bone; chop the herring; add chopped apples, pickles, potatoes, olives and capers. Put in the SALAD bowl; then add the yolk of a hard-boiled egg to the mashed milch, mustard, 1 teaspoonful of sugar mixed with 1/4 cup of vinegar and a little lemon-juice, salt and pepper. Pour the Sauce over the SALAD and garnish with olives and sliced lemon.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)