Herring Gundy

[JOH]

Gundy is a dish from the Virgin Islands Danish days. It was typically made and served during Holy Week, a time when pious fishermen didn't go out to sea and salted fish were more readily available.

Nutrition: 561 calories, 44 grams fat, 178 cholesterol and 382 milligrams sodium* per serving.

Ingredients:

* 3 pounds salt herring
* 1 pounds potatoes, boiled
* 1 large onion
* 2 green peppers
* 1 hot pepper
* 1 cup minced olives
* 1 pint salad oil
* 1 cup vinegar
* 1 cup diced beets
* 1 cup freshly grated raw carrots
* Sprig parsley
* 3 boiled eggs, chopped

Method:
Washing herring, remove bones and skin. Put herring, potatoes, onions, pepper, and olives in a meat grinder. Add salad oil and vinegar. Combine thoroughly. Garnish with grated carrots, parsley, boiled eggs and diced beets. Usually a little diced beets, a few spoonfuls of grated carrots and chopped eggs are stirred into the mixture before garnishing.

* Sodium content of salt herring can vary widely.