3 Medium, cut in 0.25 inch thick and separated into rings
1 1⁄4 Cup (20 tbs), scalded
Cover herring with cold water and bring to boiling.
Drain and dry well with absorbent paper.
Meanwhile, heat butter in a skillet.
Add onion rings and cook until soft, turning occasionally.
Remove onion with slotted spoon and keep warm.
Place herring in skillet.
Brown over low heat about 5 minutes on each side.
Slowly pour one half of the scalded cream into skillet with herring and simmer 2 minutes.
Add remaining cream and simmer 3 minutes longer.