|Salt herring fillets||1 Pound|
|Veal||1⁄2 Pound, cut into 0.5 inch cubes|
|Beets||1 Pound, cooked and peeled (Medium Sized)|
|Potatoes||2 Small, cooked, peeled, diced and chilled|
|Onions||2 Medium, finely chopped|
|Apple||1 Large, washed and diced|
|White vinegar||1 1⁄2 Tablespoon|
|Pepper||To Taste (Few Grains)|
|Heavy cream||1 Cup (16 tbs), whipped (Chilled)|
|Hard cooked eggs||3 , 2 eggs, yolks and whites finely chopped separately; 1 egg, cut in slices crosswise|
Put herring into a large bowl, add 2 quarts cold water, and soak 3 hours.
Put veal into a saucepan with 3 cups water.
Simmer about 1 hour, or until meat is tender.
Drain and chill.
Cut beets into 1/4 inch thick slices; cut slices into strips, 1/4 inch wide.
Drain the herring, dry on absorbent paper, and cut into 1/2 to 3/4 inch pieces.
Combine herring, veal, potatoes, onion, and apple in a large bowl.
Add a mixture of the vinegar, sugar, salt, and pepper; toss lightly to coat evenly.
Turn the whipped cream over the herring mixture and toss lightly until thoroughly mixed.
Add the beets and toss, being careful not to break the strips.
Turn into a serving bowl and chill thoroughly.
(If desired, the salad may be packed lightly into a 2 quart mold.) When ready to serve, spoon the chopped egg white around the edge of the salad, the chopped egg yolk over center.
Arrange the hard-cooked egg slices in a circle between the chopped egg white and yolk.
Complete the garnish with sprigs of pars ley.
Place a cruet of white vinegar, colored with beet juice, and a cruet of cream on the table so that each person may sour the salad to his own taste.