6 MULT HERRINGS

1/4 pt SCANT WHITE VINEGAR

2 THINLY SLICED ONIONS

3 WHOLE BAY LEAVES

1 ts PEPPERCORNS

1/4 c SCANT DRY WHITE WINE

2 tb SUGAR

CLEAN AND SOAK HERRING OVERNIGHT IN COLD WATER.BRING VINEGAR,ONION, PEPPERCORN,AND BAY LEAVES TO BOIL.ADD WINE AND HEAT,BUT DO NOT BOIL.SEIVE ROE TO ELIMINATE MEMBRANE;MIX WITH SUGAR AND SOUR CREAM.ADD TO ONION MIXTURE.FILLET AND CUT HERRING INTO PIECES.LAYER WITH SAUCE IN A JAR AND MASRINATE,FOR A DAY.KEEP REFRIGERATED......