2 salt herring (about 1/2 lb. each)
1 tsp. whole allspice, crushed
2 bay leaves
2 sm. pieces whole ginger
1/2 tsp. mustard seed
1 sm. piece horseradish, diced
2 red onions, sliced
1/2 carrot, sliced

DRESSING:

3/4 c. white vinegar
1/2 c. sugar

Clean fish, but do not fillet, and soak overnight in cold water in cool place, preferably refrigerator. Rinse and drain. Cut crosswise in 1/2 inch slices and layer with dry ingredients in glass jar. Mix vinegar and sugar and bring to the boiling point. Chill. Pour over herring and let stand 3 days in refrigerator. Serve from jar on smorgasbord or as an appetizer with boiled potatoes, if desired. Skol!