How about a little herring a la Tartar?(This picture is from a cookbook that was published in Denmark in 1960. It had a bunch of great looking photos of awful looking food and it was written in a strange kind of English. I'll be posting more from it here and on Monkey-Scan. And of course they're be a Flickr set of all the photos soon as well, feel free to use them for your own nefarious purposes if you like.)
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