Herring Salad with Potatoes

Wash four salted herrings, soak them in milk for several hours, then drain and dry them. Remove the fillets and cut them into half-inch squares; cut into three-eighths inch squares eight ounces of cooked potatoes; add a four-ounce apple, peeled and cored, then minced very finely, half a pound of roasted veal cut in quarter-inch squares, a four-ounce pickled beetroot cut in three-sixteenths inch squares, and four ounces of salt cucumbers cut equally into quarter-inch squares. Put into a salad bowl the potatoes, herrings, apples and veal; season with oil and vinegar, a little hot water or broth (No. 194a), salt, pepper, mustard and some chopped chives, all well mixed; smooth the surface with a knife and decorate it with anchovy fillets, pickled cucumbers, beets, capers, pickled cherries and the yolks and whites of hard-boiled eggs, chopped up very fine, also some chopped parsley.