Rose (Peck) Miller's Chopped Herring

4 slices rye bread, without crust
sugar
salt
vinegar

2 large jars herring in wine sauce
1 large jar Schmaltz herring (see below)
2 large onions, cut up
2 apples, cut up
5 hard-boiled eggs

Drain herring and remove center bone from Schmaltz herring; save wine sauce. Soak bread in wine sauce and squeeze out liquid. Grind together herring, onions, apples, eggs, and bread. Mix thoroughly; add some of the wine sauce and vinegar to taste. Add sugar and salt to taste. If consistency is too loose, add matzo meal or cracker crumbs. (In "Try It You'll Like It," Temple Beth El, Richmond VA.)

Note: "Schmaltz herring (Yiddish) is herring caught just before spawning, when the fat (schmaltz) in the fish is at a maximum. Colloquially, schmaltz herring refers to this fish pickled in brine: see pickled herring." (from Wikipedia, https://en.wikipedia.org/wiki/Schmaltz_herring, 8/11/2015).