Clean twelve fat very fresh and soft-roed herrings, or any other of the above fishes: put them into a vessel between layers of salt and leave in a cool place for twelve hours; drain off. These may be served whole, or else cut off their heads and tails. Mince four ounces of carrots, two ounces of onions, and fry colorless in two ounces of butter, adding a bunch of parsley garnished with two bay leaves, as much thyme, two cloves of garlic, a teaspoonful of whole pepper and a few bits of mace. Moisten the whole with a bottleful of white wine and a pint of water, then let cook slowly for one hour'. Lay the herrings in a deep, covered vessel, strain the stock and pour it over; boil before setting it in a slack oven for fifteen minutes; let the herrings get half cold, then arrange them on to a dish, strain the gravy over, adding to it whole peppers, bay leaf, cloves and round slices of blanched onions, and dress them on separate side dishes, pour some of the pickle over, and garnish with the slices of onions and half slices of finely cut lemons.

(788). Smoked Herrings (Harengs Saurs)

Suppress the heads and tails from a few nice herring; range them in a flat saucepan, moisten them to their height in tepid water, and set the saucepan on the fire, leaving it there till the liquid is very hot, then remove them back. Thirty minutes after drain the herrings, lift off the skin, and wipe them well with a cloth; take out the middle bone; pare the fillets, coat them over with oil and broil them lightly, then range them nicely on a side dish; squeeze over the juice of a lemon, sprinkle them with some good oil, and decorate with branches or chopped parsley at each end, and half slices of lemon around.

(789). Paupiettes Of Dutch Herrings, Polonaise (Paupiettes De Harengs De Hollande A La Polonaise)

Unsalt some herrings for a few hours, remove their white skin, and serve them after cutting them across in four, and reshaping them again, orelse split them in two lengthwise, and pare them into oblongs. Pound the trimmings in a mortar with a few anchovy fillets, as much butter as fish hut no salt, add lemon juice, then rub through a sieve, and add some finely chopped chervil, tarragon and chives; spread a layer of this preparation inside each herring fillet, roll them up cylindrical shape, and dip the ends in hard boiled chopped up eggs, one in the white and the other in the yolk, and dress them on a side dish, garnishing with fine herbs, and around with beets and capers.