Soak the herrings over night in cold water. In the morning dry between paper towels. Skin and bone the fish. Chop very fine. Add the potatoes, meat and milk. Season with the pepper.
Shape into croquettes and roll them in the bread crumbs. Fry to a golden brown in butter. Serve with a currant sauce.
Wash the currants and boiuul until tender in the 2 cups of water. Drain.
Mix with the remaining ingredients in the order given. Serve hot over the croquettes.